Turkey vs Ukraine: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Turkey
- Ukraine
How they compare
Ukraine currently reports 6,819 million Kcal against 6,188 million Kcal in Turkey, a difference of 631 million Kcal.
That makes Ukraine's figure about 1.1 times Turkey's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Turkey ahead.
Turkey ranks 53rd and Ukraine ranks 50th of 189 countries.
Across the 2 decades both report, Turkey averaged higher in 1 and Ukraine in 1.
Head to head by decade
| Decade | Turkey | Ukraine | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,791 million Kcal | 1,157 million Kcal | 1,635 million Kcal | Turkey |
| 2020s | 6,063 million Kcal | 7,730 million Kcal | 1,666 million Kcal | Ukraine |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Turkey or Ukraine?
- Ukraine, at 6,819 million Kcal against 6,188 million Kcal in Turkey as of 2023.
- What is the difference in beverages, fermented — food supply between Turkey and Ukraine?
- 631 million Kcal, with Ukraine ahead.
- How many years of comparable data are there for Turkey and Ukraine?
- 14 years are reported by both, from 2010 to 2023.
- How do Turkey and Ukraine rank globally for beverages, fermented — food supply?
- Turkey ranks 53rd and Ukraine ranks 50th of 189 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.