Morocco vs Uruguay: Beverages, Alcoholic — Food supply
Beverages, Alcoholic — Food supply over time
- Morocco
- Uruguay
How they compare
Uruguay currently reports 26,127 million Kcal against 23,457 million Kcal in Morocco, a difference of 2,670 million Kcal.
That makes Uruguay's figure about 1.1 times Morocco's.
Across all 14 years both countries report, Uruguay has been ahead every year.
Morocco ranks 86th and Uruguay ranks 83rd of 162 countries.
Uruguay has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Morocco | Uruguay | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,310 million Kcal | 21,208 million Kcal | 8,899 million Kcal | Uruguay |
| 2020s | 19,601 million Kcal | 25,426 million Kcal | 5,825 million Kcal | Uruguay |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, alcoholic — food supply, Morocco or Uruguay?
- Uruguay, at 26,127 million Kcal against 23,457 million Kcal in Morocco as of 2023.
- What is the difference in beverages, alcoholic — food supply between Morocco and Uruguay?
- 2,670 million Kcal, with Uruguay ahead.
- How many years of comparable data are there for Morocco and Uruguay?
- 14 years are reported by both, from 2010 to 2023.
- How do Morocco and Uruguay rank globally for beverages, alcoholic — food supply?
- Morocco ranks 86th and Uruguay ranks 83rd of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Alcoholic — 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.