France vs Uganda: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- France
- Uganda
How they compare
Uganda currently reports 986,627 million Kcal against 408,005 million Kcal in France, a difference of 578,622 million Kcal.
That makes Uganda's figure about 2.4 times France's.
Across all 14 years both countries report, Uganda has been ahead every year.
France ranks 6th and Uganda ranks 4th of 160 countries.
Uganda has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 311,510 million Kcal | 759,504 million Kcal | 447,994 million Kcal | Uganda |
| 2020s | 360,642 million Kcal | 1.01 million million Kcal | 652,180 million Kcal | Uganda |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, France or Uganda?
- Uganda, at 986,627 million Kcal against 408,005 million Kcal in France as of 2023.
- What is the difference in beverages, fermented — food supply between France and Uganda?
- 578,622 million Kcal, with Uganda ahead.
- How many years of comparable data are there for France and Uganda?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Uganda rank globally for beverages, fermented — food supply?
- France ranks 6th and Uganda ranks 4th 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.