Ethiopia vs France: Wheat and products — Food
Wheat and products — Food over time
- Ethiopia
- France
How they compare
Ethiopia currently reports 7,289 1000 t against 6,866 1000 t in France, a difference of 423 1000 t.
That makes Ethiopia's figure about 1.1 times France's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was France ahead.
Ethiopia ranks 12th and France ranks 13th of 164 countries.
Across the 2 decades both report, Ethiopia averaged higher in 1 and France in 1.
Head to head by decade
| Decade | Ethiopia | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,218 1000 t | 6,750 1000 t | 1,532 1000 t | France |
| 2020s | 6,919 1000 t | 6,732 1000 t | 187.25 1000 t | Ethiopia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wheat and products — food, Ethiopia or France?
- Ethiopia, at 7,289 1000 t against 6,866 1000 t in France as of 2023.
- What is the difference in wheat and products — food between Ethiopia and France?
- 423 1000 t, with Ethiopia ahead.
- How many years of comparable data are there for Ethiopia and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Ethiopia and France rank globally for wheat and products — food?
- Ethiopia ranks 12th and France ranks 13th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wheat and products — 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.