Europe vs Honduras: Pineapples and products — Production
Pineapples and products — Production over time
- Europe
- Honduras
How they compare
Honduras currently reports 140 1000 t against 1 1000 t in Europe, a difference of 139 1000 t.
That makes Honduras's figure about 140.0 times Europe's.
Across all 9 years both countries report, Honduras has been ahead every year.
Europe ranks 22nd and Honduras ranks 23rd of 24 regions.
Honduras has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher pineapples and products — production, Europe or Honduras?
- Honduras, at 140 1000 t against 1 1000 t in Europe as of 2023.
- What is the difference in pineapples and products — production between Europe and Honduras?
- 139 1000 t, with Honduras ahead.
- How many years of comparable data are there for Europe and Honduras?
- 9 years are reported by both, from 2010 to 2018.
- How do Europe and Honduras rank globally for pineapples and products — production?
- Europe ranks 22nd and Honduras ranks 23rd of 24 regions.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pineapples and products — Production. 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.