Title: Pasta
Content: (3.4 million tonnes), followed by United States (2 million tonnes) and 3 countries in the one million tonnes range: Brazil, Turkey, and Russia. The largest per capita consumers of pasta in 2015 were Italy (23.5 kg/person), Tunisia (16.0 kg/person), Venezuela (12.0 kg/person) and Greece (11.2 kg/person). Nationally, the United States is the largest consumer of pasta with 2.7 million tons consumed in 2017. In the European Union, total pasta sales in 2008 were US $8.361 billion, of which $5.722 billion was for dried pasta, $2.244 billion was for fresh or chilled pasta, and $395 million was for canned or preserved

Title: Pasta
Content: pasta. In 2009, retail sales of pasta represented a $2.8 billion market in Italy, $1.4 billion in Germany, and $1.2 billion in France. In 2016, Italy was the world's largest exporter of pasta, with $2.8 billion sold, followed by China with $1.1 billion. The United States was the largest importer of pasta in 2016, with $1 billion acquired, followed by Germany and the UK. When cooked, plain pasta is composed of 62% water, 31% carbohydrates (26% starch), 6% protein, and 1% fat. A 100 gram portion of unenriched cooked pasta provides 160 Calories and a moderate level of manganese (15%

Title: Pasta
Content: person, per year, easily beating Americans, who eat about per person. Pasta is so beloved in Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society pasta is ubiquitous, and individuals can find a variety of types in local supermarkets. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion is crafted by hand. Pasta was originally solely a part of Italian and European cuisine. With an increase in popularity on a worldwide scale, pasta has

Title: Spaghetti
Content: from per person before World War II to . By that year, Italy produced 1,432,990 tons of spaghetti, of which 74,000 were exported, and had a production capacity of 3 million tons. Pasta provides carbohydrates, along with some protein, iron, dietary fiber, potassium and B vitamins. Pasta prepared with whole wheat grain provides more dietary fiber than that prepared with degermed flour. The world record for the largest bowl of spaghetti was set in March 2009 and reset in March 2010 when a Buca di Beppo restaurant in Garden Grove, California, filled a swimming pool with more than of pasta.

Title: Pasta
Content: called "The Industry of Pasta". Using tomato sauce to give pasta its flavour was revolutionary since it was originally eaten plain. The consumption of pasta has changed over time; while once a small, simple item, it is now often eaten in much larger portions and as part of complex, sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing popularity of this staple item. The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. It is estimated that Italians eat over of pasta per

Question: Italy leads the world in pasta consumption with 61.7 pounds eaten per person per year. What country is second?
Answer: Venezuela, where the annual pasta consumption is 27.9 pounds