Australia and New Zealand vs Italy: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Australia and New Zealand
- Italy
How they compare
Italy currently reports 1.12 million million Kcal against 901,787 million Kcal in Australia and New Zealand, a difference of 214,303 million Kcal.
That makes Italy's figure about 1.2 times Australia and New Zealand's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Italy ahead.
Australia and New Zealand ranks 13th and Italy ranks 11th of 164 countries.
Italy has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Australia and New Zealand | Italy | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.05 million million Kcal | 1.14 million million Kcal | 93,656 million Kcal | Italy |
| 2020s | 1.01 million million Kcal | 1.10 million million Kcal | 85,998 million Kcal | Italy |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Australia and New Zealand or Italy?
- Italy, at 1.12 million million Kcal against 901,787 million Kcal in Australia and New Zealand as of 2023.
- What is the difference in butter, ghee — food supply between Australia and New Zealand and Italy?
- 214,303 million Kcal, with Italy ahead.
- How many years of comparable data are there for Australia and New Zealand and Italy?
- 14 years are reported by both, from 2010 to 2023.
- How do Australia and New Zealand and Italy rank globally for butter, ghee — food supply?
- Australia and New Zealand ranks 13th and Italy ranks 11th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Butter, Ghee — 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.