Guatemala vs Morocco: Bovine Meat — Food supply
Bovine Meat — Food supply over time
- Guatemala
- Morocco
How they compare
Morocco currently reports 539,719 million Kcal against 483,427 million Kcal in Guatemala, a difference of 56,292 million Kcal.
That makes Morocco's figure about 1.1 times Guatemala's.
Across all 14 years both countries report, Morocco has been ahead every year.
Guatemala ranks 33rd and Morocco ranks 30th of 164 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Guatemala | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 360,547 million Kcal | 496,527 million Kcal | 135,980 million Kcal | Morocco |
| 2020s | 345,849 million Kcal | 559,714 million Kcal | 213,864 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher bovine meat — food supply, Guatemala or Morocco?
- Morocco, at 539,719 million Kcal against 483,427 million Kcal in Guatemala as of 2023.
- What is the difference in bovine meat — food supply between Guatemala and Morocco?
- 56,292 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Guatemala and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Guatemala and Morocco rank globally for bovine meat — food supply?
- Guatemala ranks 33rd and Morocco ranks 30th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Bovine Meat — 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.