Egypt vs France: Vegetables — Export quantity
Vegetables — Export quantity over time
- Egypt
- France
How they compare
France currently reports 2,231 1000 t against 1,542 1000 t in Egypt, a difference of 689 1000 t.
That makes France's figure about 1.4 times Egypt's.
Across all 14 years both countries report, France has been ahead every year.
Egypt ranks 14th and France ranks 11th of 178 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Egypt | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 892.1 1000 t | 2,051 1000 t | 1,159 1000 t | France |
| 2020s | 1,453 1000 t | 2,180 1000 t | 726.25 1000 t | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — export quantity, Egypt or France?
- France, at 2,231 1000 t against 1,542 1000 t in Egypt as of 2023.
- What is the difference in vegetables — export quantity between Egypt and France?
- 689 1000 t, with France ahead.
- How many years of comparable data are there for Egypt and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Egypt and France rank globally for vegetables — export quantity?
- Egypt ranks 14th and France ranks 11th of 178 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — 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.