Iraq vs Madagascar: Alcoholic Beverages — Food supply
Alcoholic Beverages — Food supply over time
- Iraq
- Madagascar
How they compare
Iraq currently reports 81,745 million Kcal against 74,291 million Kcal in Madagascar, a difference of 7,454 million Kcal.
That makes Iraq's figure about 1.1 times Madagascar's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Madagascar ahead.
Iraq ranks 96th and Madagascar ranks 97th of 163 countries.
Across the 2 decades both report, Iraq averaged higher in 1 and Madagascar in 1.
Head to head by decade
| Decade | Iraq | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 69,278 million Kcal | 70,800 million Kcal | 1,522 million Kcal | Madagascar |
| 2020s | 86,703 million Kcal | 77,546 million Kcal | 9,157 million Kcal | Iraq |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — food supply, Iraq or Madagascar?
- Iraq, at 81,745 million Kcal against 74,291 million Kcal in Madagascar as of 2023.
- What is the difference in alcoholic beverages — food supply between Iraq and Madagascar?
- 7,454 million Kcal, with Iraq ahead.
- How many years of comparable data are there for Iraq and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Iraq and Madagascar rank globally for alcoholic beverages — food supply?
- Iraq ranks 96th and Madagascar ranks 97th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.