Nuts and products — Losses in Europe

Europe: Nuts and products — Losses was 83 1000 t in 2023. ▲ Rising

Latest (2023)
83 1000 t
Change on year
up 2.5%
Rank
7th
of 32 regions
All-time high
86 1000 t
in 2020
All-time low
56 1000 t
in 2014
Years of data
14
2010–2023

Nuts and products — Losses in Europe, 2010–2023

0204060802010201620232010: 73 1000 t2011: 74 1000 t2012: 73 1000 t2013: 79 1000 t2014: 56 1000 t2015: 61 1000 t2016: 61 1000 t2017: 67 1000 t2018: 84 1000 t2019: 79 1000 t2020: 86 1000 t2021: 85 1000 t2022: 81 1000 t2023: 83 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Europe recorded 83 1000 t for nuts and products — losses in 2023.

The figure is up 2.5% on the previous year and up 5.1% over ten years.

Over the whole period, nuts and products — losses in Europe peaked at 86 1000 t in 2020 and was at its lowest, 56 1000 t, in 2014.

That places Europe 7th out of 32 regions with data for 2023, putting it in the top quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 70.7 1000 t 56 1000 t 84 1000 t 10
2020s 83.75 1000 t 81 1000 t 86 1000 t 4

Countries ranked near Europe

  1. 4 Spain 27 1000 t compare
  2. 5 Indonesia 25 1000 t compare
  3. 6 Bangladesh 19 1000 t compare
  4. 7 Guinea-Bissau 16 1000 t compare
  5. 7 Burkina Faso 16 1000 t compare
  6. 7 Mexico 16 1000 t compare
  7. 10 Italy 14 1000 t compare

See the full ranking of 159 places →

More agriculture & rural data for Europe

All data for Europe →

Frequently asked questions

What is nuts and products — losses in Europe?
Nuts and products — losses in Europe was 83 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest nuts and products — losses recorded in Europe?
The highest recorded value was 86 1000 t in 2020.
What is the lowest nuts and products — losses recorded in Europe?
The lowest recorded value was 56 1000 t in 2014.
How does Europe rank for nuts and products — losses?
Europe ranks 7th out of 32 regions with data for 2023.
Is nuts and products — losses rising or falling in Europe?
Over the last ten years it is up 5.1%. 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 Nuts and products — Losses. Statizoid updates them automatically from the source API.

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Nuts and products — Losses in Europe. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/nuts-and-products-losses/europe/

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About this data

Indicator
Nuts and products — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
159 places, 2,129 data points, 2010–2023
Last refreshed

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.