New Zealand vs Vanuatu: Cassava and products — Food supply
Cassava and products — Food supply over time
- New Zealand
- Vanuatu
How they compare
New Zealand currently reports 8,151 million Kcal against 6,540 million Kcal in Vanuatu, a difference of 1,611 million Kcal.
That makes New Zealand's figure about 1.2 times Vanuatu's.
The two have swapped places 2 times across 13 shared years of data; in 2010 it was New Zealand ahead.
New Zealand ranks 60th and Vanuatu ranks 62nd of 132 countries.
New Zealand has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Zealand | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,602 million Kcal | 31.1 million Kcal | 5,571 million Kcal | New Zealand |
| 2020s | 6,261 million Kcal | 3,703 million Kcal | 2,558 million Kcal | New Zealand |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cassava and products — food supply, New Zealand or Vanuatu?
- New Zealand, at 8,151 million Kcal against 6,540 million Kcal in Vanuatu as of 2023.
- What is the difference in cassava and products — food supply between New Zealand and Vanuatu?
- 1,611 million Kcal, with New Zealand ahead.
- How many years of comparable data are there for New Zealand and Vanuatu?
- 13 years are reported by both, from 2010 to 2023.
- How do New Zealand and Vanuatu rank globally for cassava and products — food supply?
- New Zealand ranks 60th and Vanuatu ranks 62nd 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.