Austria vs Southern Europe: Starchy Roots — Processing
Starchy Roots — Processing over time
- Austria
- Southern Europe
How they compare
Southern Europe currently reports 75 1000 t against 38 1000 t in Austria, a difference of 37 1000 t.
That makes Southern Europe's figure about 2.0 times Austria's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Austria ahead.
Austria ranks 20th and Southern Europe ranks 19th of 44 countries.
Across the 2 decades both report, Austria averaged higher in 1 and Southern Europe in 1.
Head to head by decade
| Decade | Austria | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 58.5 1000 t | 37.3 1000 t | 21.2 1000 t | Austria |
| 2020s | 46.5 1000 t | 69 1000 t | 22.5 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — processing, Austria or Southern Europe?
- Southern Europe, at 75 1000 t against 38 1000 t in Austria as of 2023.
- What is the difference in starchy roots — processing between Austria and Southern Europe?
- 37 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for Austria and Southern Europe?
- 14 years are reported by both, from 2010 to 2023.
- How do Austria and Southern Europe rank globally for starchy roots — processing?
- Austria ranks 20th and Southern Europe ranks 19th of 44 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.