Offals — Food supply in Eastern Europe
Eastern Europe: Offals — Food supply was 1.55 million million Kcal in 2023. ▬ Flat
Offals — Food supply in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Eastern Europe recorded 1.55 million million Kcal for offals — food supply in 2023.
That represents a change of down 2.1% on the previous year and up 7.9% over ten years.
Over the whole period, offals — food supply in Eastern Europe peaked at 1.61 million million Kcal in 2010 and was at its lowest, 1.24 million million Kcal, in 2016.
That places Eastern Europe 9th out of 39 regions with data for 2023, putting it in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.41 million million Kcal | 1.24 million million Kcal | 1.61 million million Kcal | 10 |
| 2020s | 1.46 million million Kcal | 1.33 million million Kcal | 1.59 million million Kcal | 4 |
Countries ranked near Eastern Europe
- 6 India 1.00 million million Kcal compare
- 7 Philippines 942,222 million Kcal compare
- 8 Argentina 592,709 million Kcal compare
- 9 South Africa 575,581 million Kcal compare
- 10 Pakistan 491,653 million Kcal compare
- 11 France 479,929 million Kcal compare
- 12 Republic of Korea 479,039 million Kcal compare
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is offals — food supply in Eastern Europe?
- Offals — food supply in Eastern Europe was 1.55 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals — food supply recorded in Eastern Europe?
- The highest recorded value was 1.61 million million Kcal in 2010.
- What is the lowest offals — food supply recorded in Eastern Europe?
- The lowest recorded value was 1.24 million million Kcal in 2016.
- How does Eastern Europe rank for offals — food supply?
- Eastern Europe ranks 9th out of 39 regions with data for 2023.
- Is offals — food supply rising or falling in Eastern Europe?
- Over the last ten years it is up 7.9%. The long-run trend across the full record is flat.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
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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.