Algeria vs Morocco: Cereals - Excluding Beer — Food supply
Cereals - Excluding Beer — Food supply over time
- Algeria
- Morocco
How they compare
Morocco currently reports 25.82 million million Kcal against 25.06 million million Kcal in Algeria, a difference of 761,000 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Morocco ahead.
Algeria ranks 19th and Morocco ranks 17th of 164 countries.
Across the 2 decades both report, Algeria averaged higher in 1 and Morocco in 1.
Head to head by decade
| Decade | Algeria | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 21.90 million million Kcal | 24.10 million million Kcal | 2.20 million million Kcal | Morocco |
| 2020s | 25.83 million million Kcal | 25.72 million million Kcal | 114,450 million Kcal | Algeria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cereals - excluding beer — food supply, Algeria or Morocco?
- Morocco, at 25.82 million million Kcal against 25.06 million million Kcal in Algeria as of 2023.
- What is the difference in cereals - excluding beer — food supply between Algeria and Morocco?
- 761,000 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Algeria and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Algeria and Morocco rank globally for cereals - excluding beer — food supply?
- Algeria ranks 19th and Morocco ranks 17th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cereals - Excluding Beer — 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.