France vs South-Eastern Asia: Starchy Roots — Losses
Starchy Roots — Losses over time
- France
- South-Eastern Asia
How they compare
South-Eastern Asia currently reports 4,984 1000 t against 1,262 1000 t in France, a difference of 3,722 1000 t.
That makes South-Eastern Asia's figure about 3.9 times France's.
Across all 14 years both countries report, South-Eastern Asia has been ahead every year.
France ranks 14th and South-Eastern Asia ranks 12th of 163 countries.
South-Eastern Asia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | South-Eastern Asia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,101 1000 t | 4,940 1000 t | 3,839 1000 t | South-Eastern Asia |
| 2020s | 1,240 1000 t | 5,286 1000 t | 4,046 1000 t | South-Eastern Asia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — losses, France or South-Eastern Asia?
- South-Eastern Asia, at 4,984 1000 t against 1,262 1000 t in France as of 2023.
- What is the difference in starchy roots — losses between France and South-Eastern Asia?
- 3,722 1000 t, with South-Eastern Asia ahead.
- How many years of comparable data are there for France and South-Eastern Asia?
- 14 years are reported by both, from 2010 to 2023.
- How do France and South-Eastern Asia rank globally for starchy roots — losses?
- France ranks 14th and South-Eastern Asia ranks 12th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Losses. 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.