France vs Viet Nam: Starchy Roots — Export quantity
Starchy Roots — Export quantity over time
- France
- Viet Nam
How they compare
Viet Nam currently reports 6,716 1000 t against 4,318 1000 t in France, a difference of 2,398 1000 t.
That makes Viet Nam's figure about 1.6 times France's.
Across all 14 years both countries report, Viet Nam has been ahead every year.
France ranks 7th and Viet Nam ranks 4th of 172 countries.
Viet Nam has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Viet Nam | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,816 1000 t | 8,844 1000 t | 6,028 1000 t | Viet Nam |
| 2020s | 3,960 1000 t | 9,184 1000 t | 5,224 1000 t | Viet Nam |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — export quantity, France or Viet Nam?
- Viet Nam, at 6,716 1000 t against 4,318 1000 t in France as of 2023.
- What is the difference in starchy roots — export quantity between France and Viet Nam?
- 2,398 1000 t, with Viet Nam ahead.
- How many years of comparable data are there for France and Viet Nam?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Viet Nam rank globally for starchy roots — export quantity?
- France ranks 7th and Viet Nam ranks 4th of 172 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Export quantity. 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.