Cream — Food in Europe
Europe: Cream — Food was 2,533 1000 t in 2023. ▲ Rising
Cream — Food in Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Europe recorded 2,533 1000 t for cream — food in 2023.
That represents a change of down 4.3% on the previous year and up 3.9% over ten years.
Over the whole period, cream — food in Europe peaked at 2,857 1000 t in 2019 and was at its lowest, 2,438 1000 t, in 2013.
That places Europe 2nd out of 30 groups with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Cream — Food in Europe, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 2,560 1000 t | — |
| 2011 | 2,467 1000 t | -3.6% |
| 2012 | 2,498 1000 t | +1.3% |
| 2013 | 2,438 1000 t | -2.4% |
| 2014 | 2,548 1000 t | +4.5% |
| 2015 | 2,553 1000 t | +0.2% |
| 2016 | 2,566 1000 t | +0.5% |
| 2017 | 2,653 1000 t | +3.4% |
| 2018 | 2,727 1000 t | +2.8% |
| 2019 | 2,857 1000 t | +4.8% |
| 2020 | 2,733 1000 t | -4.3% |
| 2021 | 2,585 1000 t | -5.4% |
| 2022 | 2,647 1000 t | +2.4% |
| 2023 | 2,533 1000 t | -4.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2,587 1000 t | 2,438 1000 t | 2,857 1000 t | 10 |
| 2020s | 2,624 1000 t | 2,533 1000 t | 2,733 1000 t | 4 |
Countries ranked near Europe
More agriculture & rural data for Europe
- Hen eggs in shell, fresh — Gross Production Value (constant 2014-2016) 0.5624 % change on previous year (2024)
- Crops — Gross Production Value (constant 2014-2016 thousand US$) -1.98 % change on previous year (2024)
- Cereals, primary — Gross Production Value (constant 2014-2016) -6.63 % change on previous year (2024)
- Agriculture — Gross Production Value (constant 2014-2016 thousand) -0.598 % change on previous year (2024)
- Tomatoes — Gross Production Value (constant 2014-2016 thousand I$) 4.64 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled (indigenous) — Gross 1.64 % change on previous year (2024)
- Vegetables Primary — Gross Production Value (constant 2014-2016) 3.02 % change on previous year (2024)
- Sugar Crops Primary — Gross Production Value (constant 2014-2016) 4.24 % change on previous year (2024)
- Vegetables and Fruit Primary — Gross Production Value (constant) 0.6691 % change on previous year (2024)
- Food — Gross Production Value (constant 2014-2016 thousand US$) -0.6071 % change on previous year (2024)
Frequently asked questions
- What is cream — food in Europe?
- Cream — food in Europe was 2,533 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — food recorded in Europe?
- The highest recorded value was 2,857 1000 t in 2019.
- What is the lowest cream — food recorded in Europe?
- The lowest recorded value was 2,438 1000 t in 2013.
- How does Europe rank for cream — food?
- Europe ranks 2nd out of 30 groups with data for 2023.
- Is cream — food rising or falling in Europe?
- Over the last ten years it is up 3.9%. The long-run trend across the full record is rising.
- Where does this Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — Food. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.