Hungary vs Southern Europe: Vegetables — Processing
Vegetables — Processing over time
- Hungary
- Southern Europe
How they compare
Southern Europe currently reports 157 1000 t against 37 1000 t in Hungary, a difference of 120 1000 t.
That makes Southern Europe's figure about 4.2 times Hungary's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Hungary ahead.
Hungary ranks 14th and Southern Europe ranks 12th of 41 countries.
Southern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Hungary | Southern Europe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 31 1000 t | 62.9 1000 t | 31.9 1000 t | Southern Europe |
| 2020s | 33.5 1000 t | 169.5 1000 t | 136 1000 t | Southern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — processing, Hungary or Southern Europe?
- Southern Europe, at 157 1000 t against 37 1000 t in Hungary as of 2023.
- What is the difference in vegetables — processing between Hungary and Southern Europe?
- 120 1000 t, with Southern Europe ahead.
- How many years of comparable data are there for Hungary and Southern Europe?
- 14 years are reported by both, from 2010 to 2023.
- How do Hungary and Southern Europe rank globally for vegetables — processing?
- Hungary ranks 14th and Southern Europe ranks 12th of 41 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — 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.