Fiji, Republic of vs Northern Europe: Vegetable Oils — Feed
Vegetable Oils — Feed over time
- Fiji, Republic of
- Northern Europe
How they compare
Fiji, Republic of currently reports 0 1000 t against 0 1000 t in Northern Europe, a difference of 0 1000 t.
Across all 5 years both countries report, Northern Europe has been ahead every year.
Fiji, Republic of ranks 7th and Northern Europe ranks 5th of 18 countries.
Frequently asked questions
- Which has higher vegetable oils — feed, Fiji, Republic of or Northern Europe?
- Fiji, Republic of, at 0 1000 t against 0 1000 t in Northern Europe as of 2018.
- What is the difference in vegetable oils — feed between Fiji, Republic of and Northern Europe?
- 0 1000 t, with Fiji, Republic of ahead.
- How many years of comparable data are there for Fiji, Republic of and Northern Europe?
- 5 years are reported by both, from 2014 to 2018.
- How do Fiji, Republic of and Northern Europe rank globally for vegetable oils — feed?
- Fiji, Republic of ranks 7th and Northern Europe ranks 5th of 18 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — Feed. 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.