Bulgaria vs Israel: Poultry Meat — Processing
Poultry Meat — Processing over time
- Bulgaria
- Israel
How they compare
Bulgaria currently reports 1 1000 t against 1 1000 t in Israel, a difference of 0 1000 t.
Across all 14 years both countries report, Israel has been ahead every year.
Bulgaria ranks 26th and Israel ranks 26th of 37 countries.
Head to head by decade
| Decade | Bulgaria | Israel | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1 1000 t | 1 1000 t | 0 1000 t | — |
| 2020s | 1 1000 t | 1 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — processing, Bulgaria or Israel?
- Bulgaria, at 1 1000 t against 1 1000 t in Israel as of 2023.
- What is the difference in poultry meat — processing between Bulgaria and Israel?
- 0 1000 t, with Bulgaria ahead.
- How many years of comparable data are there for Bulgaria and Israel?
- 14 years are reported by both, from 2010 to 2023.
- How do Bulgaria and Israel rank globally for poultry meat — processing?
- Bulgaria ranks 26th and Israel ranks 26th of 37 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Poultry Meat — 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.