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Inulin syrups are extracted from chicory through a process commercially developed in the 1980s. They usually contain 83% fructose. Inulin syrup production in the European Union is covered by the sugar regime and subject to a production quota.

Source Publication:
OECD, 2004, OECD Agricultural Outlook: 2004-2013, OECD, Paris, Glossary.

Statistical Theme: Agriculture and fisheries statistics

Created on Wednesday, July 13, 2005