Wine — Residuals by country
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...
What the numbers show
Wine — Residuals is currently reported for 23 countries. The highest value is 4 1000 t in Austria; the lowest is -8 1000 t in Finland.
The median across all reporting countries is 0 1000 t, and the mean is -0.6522 1000 t.
Over the past decade 2 countries rose and 9 fell. The largest increase was in Caribbean (up 100.0%), and the largest decrease in Spain (down 108.8%).
Wine — Residuals: full country ranking
| # | Country | Latest | Year | 10-year change | Trend |
|---|---|---|---|---|---|
| 1 | Austria | 4 1000 t | 2023 | — | volatile |
| 2 | Melanesia | 0 1000 t | 2023 | — | volatile |
| 2 | United States | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Australia | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Caribbean | 0 1000 t | 2023 | up 100.0% | volatile |
| 2 | Australia and New Zealand | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Tunisia | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Germany | 0 1000 t | 2023 | — | volatile |
| 2 | Serbia | 0 1000 t | 2023 | — | volatile |
| 2 | Ethiopia | 0 1000 t | 2023 | — | volatile |
| 2 | Oman | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Mozambique | 0 1000 t | 2023 | — | volatile |
| 2 | North Macedonia | 0 1000 t | 2023 | — | volatile |
| 2 | Morocco | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Jamaica | 0 1000 t | 2023 | up 100.0% | volatile |
| 2 | Czechia | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Brazil | 0 1000 t | 2023 | — | volatile |
| 2 | Indonesia | 0 1000 t | 2023 | — | volatile |
| 2 | Greece | 0 1000 t | 2023 | down 100.0% | volatile |
| 2 | Fiji | 0 1000 t | 2023 | — | volatile |
| 192 | Ireland | -4 1000 t | 2023 | — | volatile |
| 193 | Spain | -7 1000 t | 2023 | down 108.8% | volatile |
| 194 | Finland | -8 1000 t | 2023 | — | volatile |
Regions and income groups
Aggregates are excluded from the country ranking above so that a region can never outrank a country.
- Western Europe 3 1000 t
- Asia 0 1000 t
- Oceania 0 1000 t
- South America 0 1000 t
- Americas 0 1000 t
- Northern America 0 1000 t
- Small island developing States (SIDS) 0 1000 t
- Eastern Europe 0 1000 t
- Eastern Africa 0 1000 t
- Northern Africa 0 1000 t
- South-Eastern Asia 0 1000 t
- Western Asia 0 1000 t
- United States of America 0 1000 t
- Land Locked Developing Countries (LLDCs) 0 1000 t
- Southern Europe -7 1000 t
- Least Developed Countries (LDCs) -8 1000 t
- Africa -8 1000 t
- Western Africa -8 1000 t
- Low Income Food Deficit Countries (LIFDCs) -8 1000 t
- Net Food Importing Developing Countries (NFIDCs) -9 1000 t
- Northern Europe -12 1000 t
- Europe -15 1000 t
- European Union (27) -15 1000 t
- World -24 1000 t
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.