Cameroon vs France: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Cameroon
- France
How they compare
Cameroon currently reports 727,430 million Kcal against 408,005 million Kcal in France, a difference of 319,425 million Kcal.
That makes Cameroon's figure about 1.8 times France's.
Across all 14 years both countries report, Cameroon has been ahead every year.
Cameroon ranks 5th and France ranks 6th of 160 countries.
Cameroon has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cameroon | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 400,458 million Kcal | 311,510 million Kcal | 88,949 million Kcal | Cameroon |
| 2020s | 683,996 million Kcal | 360,642 million Kcal | 323,354 million Kcal | Cameroon |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Cameroon or France?
- Cameroon, at 727,430 million Kcal against 408,005 million Kcal in France as of 2023.
- What is the difference in beverages, fermented — food supply between Cameroon and France?
- 319,425 million Kcal, with Cameroon ahead.
- How many years of comparable data are there for Cameroon and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Cameroon and France rank globally for beverages, fermented — food supply?
- Cameroon ranks 5th and France ranks 6th of 160 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Fermented — 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.