Lebanon vs Syrian Arab Republic: Vegetables — Processing
Vegetables — Processing over time
- Lebanon
- Syrian Arab Republic
How they compare
Syrian Arab Republic currently reports 46 1000 t against 21 1000 t in Lebanon, a difference of 25 1000 t.
That makes Syrian Arab Republic's figure about 2.2 times Lebanon's.
Across all 14 years both countries report, Syrian Arab Republic has been ahead every year.
Lebanon ranks 15th and Syrian Arab Republic ranks 12th of 41 countries.
Syrian Arab Republic has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Lebanon | Syrian Arab Republic | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 23.7 1000 t | 40.9 1000 t | 17.2 1000 t | Syrian Arab Republic |
| 2020s | 21.25 1000 t | 41 1000 t | 19.75 1000 t | Syrian Arab Republic |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — processing, Lebanon or Syrian Arab Republic?
- Syrian Arab Republic, at 46 1000 t against 21 1000 t in Lebanon as of 2023.
- What is the difference in vegetables — processing between Lebanon and Syrian Arab Republic?
- 25 1000 t, with Syrian Arab Republic ahead.
- How many years of comparable data are there for Lebanon and Syrian Arab Republic?
- 14 years are reported by both, from 2010 to 2023.
- How do Lebanon and Syrian Arab Republic rank globally for vegetables — processing?
- Lebanon ranks 15th and Syrian Arab Republic 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.