Olives (including preserved) — Food in Eastern Europe
Eastern Europe: Olives (including preserved) — Food was 456 1000 t in 2023. ▼ Falling
Olives (including preserved) — Food in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, olives (including preserved) — food in Eastern Europe stood at 456 1000 t.
The figure is down 4.4% on the previous year and down 33.0% over ten years.
Over the whole period, olives (including preserved) — food in Eastern Europe peaked at 693 1000 t in 2012 and was at its lowest, 439 1000 t, in 2018.
That places Eastern Europe 14th out of 29 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Olives (including preserved) — Food in Eastern Europe, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 610 1000 t | — |
| 2011 | 644 1000 t | +5.6% |
| 2012 | 693 1000 t | +7.6% |
| 2013 | 681 1000 t | -1.7% |
| 2014 | 665 1000 t | -2.3% |
| 2015 | 608 1000 t | -8.6% |
| 2016 | 536 1000 t | -11.8% |
| 2017 | 567 1000 t | +5.8% |
| 2018 | 439 1000 t | -22.6% |
| 2019 | 494 1000 t | +12.5% |
| 2020 | 629 1000 t | +27.3% |
| 2021 | 658 1000 t | +4.6% |
| 2022 | 477 1000 t | -27.5% |
| 2023 | 456 1000 t | -4.4% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 593.7 1000 t | 439 1000 t | 693 1000 t | 10 |
| 2020s | 555 1000 t | 456 1000 t | 658 1000 t | 4 |
Countries ranked near Eastern Europe
More agriculture & rural data for Eastern Europe
- Tomatoes — Area harvested, annual growth rate -4.67 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate 7.06 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 2.06 % change on previous year (2024)
- Raw milk of cattle — Yield/Carcass Weight 5,862 kg/An (2024)
- Raw hides and skins of goats or kids — Production 6,589 t (2024)
- Raw hides and skins of goats or kids — Producing Animals/Slaughtered 1.91 million An (2024)
- Raw hides and skins of sheep or lambs — Yield/Carcass Weight 3 kg/An (2024)
- Raw hides and skins of sheep or lambs — Production 49,927 t (2024)
- Raw hides and skins of sheep or lambs — Producing Animals/Slaughtered 17.51 million An (2024)
- Other fruits, n.e.c. — Production 2,500 t (2024)
Frequently asked questions
- What is olives (including preserved) — food in Eastern Europe?
- Olives (including preserved) — food in Eastern Europe was 456 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest olives (including preserved) — food recorded in Eastern Europe?
- The highest recorded value was 693 1000 t in 2012.
- What is the lowest olives (including preserved) — food recorded in Eastern Europe?
- The lowest recorded value was 439 1000 t in 2018.
- How does Eastern Europe rank for olives (including preserved) — food?
- Eastern Europe ranks 14th out of 29 groups with data for 2023.
- Is olives (including preserved) — food rising or falling in Eastern Europe?
- Over the last ten years it is down 33.0%. The long-run trend across the full record is falling.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Olives (including preserved) — 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.