Madagascar vs Oman: Bovine Meat — Food supply
Bovine Meat — Food supply over time
- Madagascar
- Oman
How they compare
Madagascar currently reports 58,827 million Kcal against 50,347 million Kcal in Oman, a difference of 8,480 million Kcal.
That makes Madagascar's figure about 1.2 times Oman's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Madagascar ahead.
Madagascar ranks 102nd and Oman ranks 105th of 164 countries.
Across the 2 decades both report, Madagascar averaged higher in 1 and Oman in 1.
Head to head by decade
| Decade | Madagascar | Oman | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 81,500 million Kcal | 75,693 million Kcal | 5,806 million Kcal | Madagascar |
| 2020s | 60,005 million Kcal | 68,356 million Kcal | 8,351 million Kcal | Oman |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher bovine meat — food supply, Madagascar or Oman?
- Madagascar, at 58,827 million Kcal against 50,347 million Kcal in Oman as of 2023.
- What is the difference in bovine meat — food supply between Madagascar and Oman?
- 8,480 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Oman?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and Oman rank globally for bovine meat — food supply?
- Madagascar ranks 102nd and Oman ranks 105th 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.