Wine — Food supply in Türkiye
Türkiye: Wine — Food supply was 68,723 million Kcal in 2023. ◆ Volatile
Wine — Food supply in Türkiye, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Türkiye recorded 68,723 million Kcal for wine — food supply in 2023.
That represents a change of up 9.7% on the previous year and up 176.6% over ten years.
Over the whole period, wine — food supply in Türkiye peaked at 246,657 million Kcal in 2020 and was at its lowest, 18,584 million Kcal, in 2010.
Türkiye ranks 4th of 20 groups on this measure, in the top quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 25,810 million Kcal | 18,584 million Kcal | 32,472 million Kcal | 10 |
| 2020s | 114,564 million Kcal | 62,630 million Kcal | 246,657 million Kcal | 4 |
Countries ranked near Türkiye
- 1 France 2.43 million million Kcal compare
- 2 Italy 1.81 million million Kcal compare
- 3 China (People’s Republic of) 1.66 million million Kcal compare
- 4 China, mainland 1.62 million million Kcal compare
- 5 Germany 1.17 million million Kcal compare
- 6 United Kingdom of Great Britain and Northern Ireland 987,675 million Kcal compare
- 7 Spain 698,152 million Kcal compare
More agriculture & rural data for Türkiye
- Swine / pigs — Stocks 1,724 An (2024)
- Fat of pigs — Production 0.12 t (2009)
- Fat of pigs — Producing Animals/Slaughtered 0 An (2017)
- Tomatoes — Production 14.62 million t (2024)
- Tomatoes — Yield 80,170 kg/ha (2024)
- Tomatoes — Area harvested 182,324 ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 0 t (2011)
- Unmanufactured tobacco — Production 108,000 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 64 kg/An (2009)
- Unmanufactured tobacco — Area harvested 78,033 ha (2024)
Frequently asked questions
- What is wine — food supply in Türkiye?
- Wine — food supply in Türkiye was 68,723 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — food supply recorded in Türkiye?
- The highest recorded value was 246,657 million Kcal in 2020.
- What is the lowest wine — food supply recorded in Türkiye?
- The lowest recorded value was 18,584 million Kcal in 2010.
- How does Türkiye rank for wine — food supply?
- Türkiye ranks 4th out of 20 groups with data for 2023.
- Is wine — food supply rising or falling in Türkiye?
- Over the last ten years it is up 176.6%. The long-run trend across the full record is volatile.
- Where does this Türkiye data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — Food supply (kcal). 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.