Argentina vs Southern Europe: Sugar (Raw Equivalent) — Production
Sugar (Raw Equivalent) — Production over time
- Argentina
- Southern Europe
How they compare
Argentina currently reports 1,711 1000 t against 995 1000 t in Southern Europe, a difference of 716 1000 t.
That makes Argentina's figure about 1.7 times Southern Europe's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Southern Europe ahead.
Argentina ranks 21st and Southern Europe ranks 24th of 115 countries.
Across the 2 decades both report, Argentina averaged higher in 1 and Southern Europe in 1.
Head to head by decade
| Decade | Argentina | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,016 1000 t | 2,046 1000 t | 29.9 1000 t | Southern Europe |
| 2020s | 1,712 1000 t | 980.75 1000 t | 731.25 1000 t | Argentina |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — production, Argentina or Southern Europe?
- Argentina, at 1,711 1000 t against 995 1000 t in Southern Europe as of 2023.
- What is the difference in sugar (raw equivalent) — production between Argentina and Southern Europe?
- 716 1000 t, with Argentina ahead.
- How many years of comparable data are there for Argentina and Southern Europe?
- 14 years are reported by both, from 2010 to 2023.
- How do Argentina and Southern Europe rank globally for sugar (raw equivalent) — production?
- Argentina ranks 21st and Southern Europe ranks 24th of 115 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — 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.