Maldives vs Mauritius: Apples and products — Food supply
Apples and products — Food supply over time
- Maldives
- Mauritius
How they compare
Maldives currently reports 4,905 million Kcal against 4,776 million Kcal in Mauritius, a difference of 129 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Mauritius ahead.
Maldives ranks 107th and Mauritius ranks 108th of 164 countries.
Across the 2 decades both report, Maldives averaged higher in 1 and Mauritius in 1.
Head to head by decade
| Decade | Maldives | Mauritius | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,168 million Kcal | 5,457 million Kcal | 2,289 million Kcal | Mauritius |
| 2020s | 4,576 million Kcal | 4,103 million Kcal | 473.11 million Kcal | Maldives |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher apples and products — food supply, Maldives or Mauritius?
- Maldives, at 4,905 million Kcal against 4,776 million Kcal in Mauritius as of 2023.
- What is the difference in apples and products — food supply between Maldives and Mauritius?
- 129 million Kcal, with Maldives ahead.
- How many years of comparable data are there for Maldives and Mauritius?
- 14 years are reported by both, from 2010 to 2023.
- How do Maldives and Mauritius rank globally for apples and products — food supply?
- Maldives ranks 107th and Mauritius ranks 108th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Apples and products — 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.