Eastern Europe vs Morocco: Wine — Losses
Wine — Losses over time
- Eastern Europe
- Morocco
How they compare
Eastern Europe currently reports 5 1000 t against 2 1000 t in Morocco, a difference of 3 1000 t.
That makes Eastern Europe's figure about 2.5 times Morocco's.
Across all 9 years both countries report, Eastern Europe has been ahead every year.
Eastern Europe ranks 3rd and Morocco ranks 9th of 6 regions.
Eastern Europe has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher wine — losses, Eastern Europe or Morocco?
- Eastern Europe, at 5 1000 t against 2 1000 t in Morocco as of 2018.
- What is the difference in wine — losses between Eastern Europe and Morocco?
- 3 1000 t, with Eastern Europe ahead.
- How many years of comparable data are there for Eastern Europe and Morocco?
- 9 years are reported by both, from 2010 to 2018.
- How do Eastern Europe and Morocco rank globally for wine — losses?
- Eastern Europe ranks 3rd and Morocco ranks 9th of 6 regions.
- 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.