Romania vs Switzerland: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Romania
- Switzerland
How they compare
Romania currently reports 6,927 million Kcal against 6,228 million Kcal in Switzerland, a difference of 699 million Kcal.
That makes Romania's figure about 1.1 times Switzerland's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Switzerland ahead.
Romania ranks 39th and Switzerland ranks 42nd of 160 countries.
Across the 2 decades both report, Romania averaged higher in 1 and Switzerland in 1.
Head to head by decade
| Decade | Romania | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,768 million Kcal | 9,815 million Kcal | 7,047 million Kcal | Switzerland |
| 2020s | 9,226 million Kcal | 7,334 million Kcal | 1,892 million Kcal | Romania |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Romania or Switzerland?
- Romania, at 6,927 million Kcal against 6,228 million Kcal in Switzerland as of 2023.
- What is the difference in beverages, fermented — food supply between Romania and Switzerland?
- 699 million Kcal, with Romania ahead.
- How many years of comparable data are there for Romania and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Romania and Switzerland rank globally for beverages, fermented — food supply?
- Romania ranks 39th and Switzerland ranks 42nd 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.