Argentina vs France: Wine — Losses
Wine — Losses over time
- Argentina
- France
How they compare
Argentina currently reports 74 1000 t against 17 1000 t in France, a difference of 57 1000 t.
That makes Argentina's figure about 4.4 times France's.
Across all 9 years both countries report, Argentina has been ahead every year.
Argentina ranks 1st and France ranks 4th of 14 countries.
Argentina has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher wine — losses, Argentina or France?
- Argentina, at 74 1000 t against 17 1000 t in France as of 2018.
- What is the difference in wine — losses between Argentina and France?
- 57 1000 t, with Argentina ahead.
- How many years of comparable data are there for Argentina and France?
- 9 years are reported by both, from 2010 to 2018.
- How do Argentina and France rank globally for wine — losses?
- Argentina ranks 1st and France ranks 4th of 14 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wine — Losses. 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.