Denmark vs Morocco: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Denmark
- Morocco
How they compare
Morocco currently reports 321,704 million Kcal against 285,906 million Kcal in Denmark, a difference of 35,798 million Kcal.
That makes Morocco's figure about 1.1 times Denmark's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Morocco ahead.
Denmark ranks 34th and Morocco ranks 32nd of 164 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 215,346 million Kcal | 437,464 million Kcal | 222,118 million Kcal | Morocco |
| 2020s | 322,421 million Kcal | 371,230 million Kcal | 48,808 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Denmark or Morocco?
- Morocco, at 321,704 million Kcal against 285,906 million Kcal in Denmark as of 2023.
- What is the difference in butter, ghee — food supply between Denmark and Morocco?
- 35,798 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Denmark and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Morocco rank globally for butter, ghee — food supply?
- Denmark ranks 34th and Morocco ranks 32nd 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.