Rye and products — Food in Southern Europe
Southern Europe: Rye and products — Food was 116 1000 t in 2023. ▲ Rising
Rye and products — Food in Southern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Southern Europe recorded 116 1000 t for rye and products — food in 2023.
The figure is down 2.5% on the previous year and down 7.9% over ten years.
Over the whole period, rye and products — food in Southern Europe peaked at 175 1000 t in 2020 and was at its lowest, 94 1000 t, in 2017.
That places Southern Europe 12th out of 29 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Rye and products — Food in Southern Europe, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 111 1000 t | — |
| 2011 | 109 1000 t | -1.8% |
| 2012 | 116 1000 t | +6.4% |
| 2013 | 126 1000 t | +8.6% |
| 2014 | 111 1000 t | -11.9% |
| 2015 | 118 1000 t | +6.3% |
| 2016 | 107 1000 t | -9.3% |
| 2017 | 94 1000 t | -12.1% |
| 2018 | 104 1000 t | +10.6% |
| 2019 | 112 1000 t | +7.7% |
| 2020 | 175 1000 t | +56.2% |
| 2021 | 149 1000 t | -14.9% |
| 2022 | 119 1000 t | -20.1% |
| 2023 | 116 1000 t | -2.5% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 110.8 1000 t | 94 1000 t | 126 1000 t | 10 |
| 2020s | 139.75 1000 t | 116 1000 t | 175 1000 t | 4 |
Countries ranked near Southern Europe
More agriculture & rural data for Southern Europe
- Meat of pig with the bone, fresh or chilled — Production, annual 2.08 % change on previous year (2024)
- Cabbages — Area harvested, annual growth rate 2.78 % change on previous year (2024)
- Cabbages — Yield, annual growth rate 1.92 % change on previous year (2024)
- Cabbages — Production, annual growth rate 4.75 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production, annual 1.95 % change on previous year (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 0.8895 % change on previous year (2024)
- Fat of pigs — Production, annual growth rate 2.35 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate 0.8895 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 1.1 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing 0.8895 % change on previous year (2024)
Frequently asked questions
- What is rye and products — food in Southern Europe?
- Rye and products — food in Southern Europe was 116 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — food recorded in Southern Europe?
- The highest recorded value was 175 1000 t in 2020.
- What is the lowest rye and products — food recorded in Southern Europe?
- The lowest recorded value was 94 1000 t in 2017.
- How does Southern Europe rank for rye and products — food?
- Southern Europe ranks 12th out of 29 groups with data for 2023.
- Is rye and products — food rising or falling in Southern Europe?
- Over the last ten years it is down 7.9%. The long-run trend across the full record is rising.
- Where does this Southern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rye and products — 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.