Cream — Losses in European Union (27)
European Union (27): Cream — Losses was 30 1000 t in 2018. ▲ Rising
Cream — Losses in European Union (27), 2010–2018
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
European Union (27) recorded 30 1000 t for cream — losses in 2018. That is the highest value across all 9 years on record.
Compared with earlier readings it is up 7.1% over ten years.
Over the whole period, cream — losses in European Union (27) peaked at 30 1000 t in 2014 and was at its lowest, 28 1000 t, in 2010.
Cream — Losses in European Union (27), year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 28 1000 t | — |
| 2011 | 28 1000 t | +0.0% |
| 2012 | 28 1000 t | +0.0% |
| 2013 | 28 1000 t | +0.0% |
| 2014 | 30 1000 t | +7.1% |
| 2015 | 29 1000 t | -3.3% |
| 2016 | 30 1000 t | +3.4% |
| 2017 | 30 1000 t | +0.0% |
| 2018 | 30 1000 t | +0.0% |
Countries ranked near European Union (27)
More agriculture & rural data for European Union (27)
- Other vegetables, fresh n.e.c. — Area harvested, annual growth rate -6.7 % change on previous year (2024)
- Onions and shallots, dry (excluding dehydrated) — Production, annual 10.76 % change on previous year (2024)
- Other fruits, n.e.c. — Area harvested, annual growth rate -0.3256 % change on previous year (2017)
- Other fruits, n.e.c. — Yield, annual growth rate 4.66 % change on previous year (2017)
- Other fruits, n.e.c. — Production, annual growth rate 4.32 % change on previous year (2017)
- Other vegetables, fresh n.e.c. — Production, annual growth rate -10.72 % change on previous year (2024)
- Potatoes — Yield, annual growth rate 1.28 % change on previous year (2024)
- Potatoes — Area harvested, annual growth rate 4.16 % change on previous year (2024)
- Onions and shallots, dry (excluding dehydrated) — Yield, annual 0.9102 % change on previous year (2024)
- Other vegetables, fresh n.e.c. — Yield, annual growth rate -4.3 % change on previous year (2024)
Frequently asked questions
- What is cream — losses in European Union (27)?
- Cream — losses in European Union (27) was 30 1000 t in 2018, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — losses recorded in European Union (27)?
- The highest recorded value was 30 1000 t in 2014.
- What is the lowest cream — losses recorded in European Union (27)?
- The lowest recorded value was 28 1000 t in 2010.
- How does European Union (27) rank for cream — losses?
- European Union (27) ranks 1st out of 8 groups with data for 2018.
- Is cream — losses rising or falling in European Union (27)?
- Over the last ten years it is up 7.1%. The long-run trend across the full record is rising.
- Where does this European Union (27) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — Losses. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 9 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.