Southern Europe vs Spain: Oranges, Mandarines — Processing
Oranges, Mandarines — Processing over time
- Southern Europe
- Spain
How they compare
Southern Europe currently reports 757 1000 t against 355 1000 t in Spain, a difference of 402 1000 t.
That makes Southern Europe's figure about 2.1 times Spain's.
Across all 14 years both countries report, Southern Europe has been ahead every year.
Southern Europe ranks 4th and Spain ranks 1st of 29 groups.
Southern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Southern Europe | Spain | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 570.7 1000 t | 289.4 1000 t | 281.3 1000 t | Southern Europe |
| 2020s | 724 1000 t | 329.5 1000 t | 394.5 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oranges, mandarines — processing, Southern Europe or Spain?
- Southern Europe, at 757 1000 t against 355 1000 t in Spain as of 2023.
- What is the difference in oranges, mandarines — processing between Southern Europe and Spain?
- 402 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for Southern Europe and Spain?
- 14 years are reported by both, from 2010 to 2023.
- How do Southern Europe and Spain rank globally for oranges, mandarines — processing?
- Southern Europe ranks 4th and Spain ranks 1st of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oranges, Mandarines — Processing. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.