Mauritius vs Morocco: Beverages, Fermented — Export quantity
Beverages, Fermented — Export quantity over time
- Mauritius
- Morocco
How they compare
Mauritius currently reports 0 1000 t against 0 1000 t in Morocco, a difference of 0 1000 t.
Across all 9 years both countries report, Morocco has been ahead every year.
Mauritius ranks 58th and Morocco ranks 58th of 141 countries.
Frequently asked questions
- Which has higher beverages, fermented — export quantity, Mauritius or Morocco?
- Mauritius, at 0 1000 t against 0 1000 t in Morocco as of 2023.
- What is the difference in beverages, fermented — export quantity between Mauritius and Morocco?
- 0 1000 t, with Mauritius ahead.
- How many years of comparable data are there for Mauritius and Morocco?
- 9 years are reported by both, from 2010 to 2019.
- How do Mauritius and Morocco rank globally for beverages, fermented — export quantity?
- Mauritius ranks 58th and Morocco ranks 58th of 141 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Fermented — Export quantity. 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.