Spices — Food in Southern Europe
Southern Europe: Spices — Food was 75 1000 t in 2023. ▲ Rising
Spices — Food in Southern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Southern Europe recorded 75 1000 t for spices — food in 2023.
The figure is up 10.3% over ten years.
Over the whole period, spices — food in Southern Europe peaked at 79 1000 t in 2021 and was at its lowest, 59 1000 t, in 2015.
That places Southern Europe 24th out of 29 groups with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Spices — Food in Southern Europe, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 67 1000 t | — |
| 2011 | 71 1000 t | +6.0% |
| 2012 | 65 1000 t | -8.5% |
| 2013 | 68 1000 t | +4.6% |
| 2014 | 61 1000 t | -10.3% |
| 2015 | 59 1000 t | -3.3% |
| 2016 | 61 1000 t | +3.4% |
| 2017 | 65 1000 t | +6.6% |
| 2018 | 73 1000 t | +12.3% |
| 2019 | 73 1000 t | +0.0% |
| 2020 | 74 1000 t | +1.4% |
| 2021 | 79 1000 t | +6.8% |
| 2022 | 75 1000 t | -5.1% |
| 2023 | 75 1000 t | +0.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 66.3 1000 t | 59 1000 t | 73 1000 t | 10 |
| 2020s | 75.75 1000 t | 74 1000 t | 79 1000 t | 4 |
Countries ranked near Southern Europe
More agriculture & rural data for Southern Europe
- Tomatoes — Production, annual growth rate 5.36 % change on previous year (2024)
- Unmanufactured tobacco — Area harvested 45,919 ha (2024)
- Unmanufactured tobacco — Production 103,293 t (2024)
- Bananas — Production 452,640 t (2024)
- Bananas — Area harvested 10,020 ha (2024)
- Milk, Total — Yield/Carcass Weight 1,357 kg/An (2024)
- Meat, Poultry — Yield/Carcass Weight 2,042 g/An (2024)
- Meat, Poultry — Production 4.19 million t (2024)
- Meat, Poultry — Producing Animals/Slaughtered 2.05 million 1000 An (2024)
- Meat, Total — Production 13.39 million t (2024)
Frequently asked questions
- What is spices — food in Southern Europe?
- Spices — food in Southern Europe was 75 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — food recorded in Southern Europe?
- The highest recorded value was 79 1000 t in 2021.
- What is the lowest spices — food recorded in Southern Europe?
- The lowest recorded value was 59 1000 t in 2015.
- How does Southern Europe rank for spices — food?
- Southern Europe ranks 24th out of 29 groups with data for 2023.
- Is spices — food rising or falling in Southern Europe?
- Over the last ten years it is up 10.3%. 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 Spices — 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.