New Zealand vs Southern Africa: Wine — Processing
Wine — Processing over time
- New Zealand
- Southern Africa
How they compare
Southern Africa currently reports 395 1000 t against 54 1000 t in New Zealand, a difference of 341 1000 t.
That makes Southern Africa's figure about 7.3 times New Zealand's.
Across all 14 years both countries report, Southern Africa has been ahead every year.
New Zealand ranks 8th and Southern Africa ranks 7th of 17 countries.
Southern Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Zealand | Southern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 43.8 1000 t | 284.1 1000 t | 240.3 1000 t | Southern Africa |
| 2020s | 41.25 1000 t | 439.75 1000 t | 398.5 1000 t | Southern Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — processing, New Zealand or Southern Africa?
- Southern Africa, at 395 1000 t against 54 1000 t in New Zealand as of 2023.
- What is the difference in wine — processing between New Zealand and Southern Africa?
- 341 1000 t, with Southern Africa ahead.
- How many years of comparable data are there for New Zealand and Southern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do New Zealand and Southern Africa rank globally for wine — processing?
- New Zealand ranks 8th and Southern Africa ranks 7th of 17 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wine — 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.