Mauritius vs Qatar: Cassava and products — Food supply
Cassava and products — Food supply over time
- Mauritius
- Qatar
How they compare
Qatar currently reports 3,502 million Kcal against 2,552 million Kcal in Mauritius, a difference of 950 million Kcal.
That makes Qatar's figure about 1.4 times Mauritius's.
Across all 5 years both countries report, Qatar has been ahead every year.
Mauritius ranks 70th and Qatar ranks 67th of 132 countries.
Qatar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Qatar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 871.87 million Kcal | 2,489 million Kcal | 1,617 million Kcal | Qatar |
| 2020s | 1,581 million Kcal | 3,144 million Kcal | 1,563 million Kcal | Qatar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cassava and products — food supply, Mauritius or Qatar?
- Qatar, at 3,502 million Kcal against 2,552 million Kcal in Mauritius as of 2023.
- What is the difference in cassava and products — food supply between Mauritius and Qatar?
- 950 million Kcal, with Qatar ahead.
- How many years of comparable data are there for Mauritius and Qatar?
- 5 years are reported by both, from 2019 to 2023.
- How do Mauritius and Qatar rank globally for cassava and products — food supply?
- Mauritius ranks 70th and Qatar ranks 67th of 132 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cassava and products — 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.