Polynesia vs Tunisia: Vegetables — Other uses
Vegetables — Other uses over time
- Polynesia
- Tunisia
How they compare
Polynesia currently reports 0 1000 t against 0 1000 t in Tunisia, a difference of 0 1000 t.
Across all 5 years both countries report, Tunisia has been ahead every year.
Polynesia ranks 3rd and Tunisia ranks 2nd of 21 regions.
Frequently asked questions
- Which has higher vegetables — other uses, Polynesia or Tunisia?
- Polynesia, at 0 1000 t against 0 1000 t in Tunisia as of 2021.
- What is the difference in vegetables — other uses between Polynesia and Tunisia?
- 0 1000 t, with Polynesia ahead.
- How many years of comparable data are there for Polynesia and Tunisia?
- 5 years are reported by both, from 2014 to 2018.
- How do Polynesia and Tunisia rank globally for vegetables — other uses?
- Polynesia ranks 3rd and Tunisia ranks 2nd of 21 regions.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — Other uses (non-food). 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.