Wine — Losses in Spain
Spain: Wine — Losses was 67 1000 t in 2018. ▲ Rising
Wine — Losses in Spain, 2010–2018
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Spain recorded 67 1000 t for wine — losses in 2018.
That represents a change of up 36.7% on the previous year and up 34.0% over ten years.
Over the whole period, wine — losses in Spain peaked at 72 1000 t in 2013 and was at its lowest, 48 1000 t, in 2011.
Countries ranked near Spain
More agriculture & rural data for Spain
- Agriculture share gdp 2.68 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.68 (2025)
- Agricultural raw materials exports 0.9% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 19.5% (2025)
- Rural population growth 0.0% (2025)
- Rural population 9.62 million (2025)
- Agriculture, forestry, and fishing, value added 2.7% (2025)
- Agriculture, forestry, and fishing, value added 51.14 billion current US$ (2025)
- Bananas — Production 421,320 t (2024)
Frequently asked questions
- What is wine — losses in Spain?
- Wine — losses in Spain was 67 1000 t in 2018, according to Food and Agriculture Organization of the United Nations.
- What is the highest wine — losses recorded in Spain?
- The highest recorded value was 72 1000 t in 2013.
- What is the lowest wine — losses recorded in Spain?
- The lowest recorded value was 48 1000 t in 2011.
- How does Spain rank for wine — losses?
- Spain ranks 2nd out of 14 countries with data for 2018.
- Is wine — losses rising or falling in Spain?
- Over the last ten years it is up 34.0%. The long-run trend across the full record is rising.
- Where does this Spain data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Wine — Losses. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 9 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.