Cuba vs Egypt: Beer — Food supply
Beer — Food supply over time
- Cuba
- Egypt
How they compare
Egypt currently reports 37,894 million Kcal against 31,702 million Kcal in Cuba, a difference of 6,192 million Kcal.
That makes Egypt's figure about 1.2 times Cuba's.
Across all 10 years both countries report, Egypt has been ahead every year.
Cuba ranks 95th and Egypt ranks 94th of 162 countries.
Egypt has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher beer — food supply, Cuba or Egypt?
- Egypt, at 37,894 million Kcal against 31,702 million Kcal in Cuba as of 2023.
- What is the difference in beer — food supply between Cuba and Egypt?
- 6,192 million Kcal, with Egypt ahead.
- How many years of comparable data are there for Cuba and Egypt?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Egypt rank globally for beer — food supply?
- Cuba ranks 95th and Egypt ranks 94th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beer — 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.