Bhutan vs Mauritius: Cereals - Excluding Beer — Food supply
Cereals - Excluding Beer — Food supply over time
- Bhutan
- Mauritius
How they compare
Mauritius currently reports 594,327 million Kcal against 553,125 million Kcal in Bhutan, a difference of 41,202 million Kcal.
That makes Mauritius's figure about 1.1 times Bhutan's.
Across all 5 years both countries report, Mauritius has been ahead every year.
Bhutan ranks 132nd and Mauritius ranks 129th of 164 countries.
Mauritius has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bhutan | Mauritius | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 542,212 million Kcal | 573,834 million Kcal | 31,622 million Kcal | Mauritius |
| 2020s | 556,217 million Kcal | 587,622 million Kcal | 31,405 million Kcal | Mauritius |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cereals - excluding beer — food supply, Bhutan or Mauritius?
- Mauritius, at 594,327 million Kcal against 553,125 million Kcal in Bhutan as of 2023.
- What is the difference in cereals - excluding beer — food supply between Bhutan and Mauritius?
- 41,202 million Kcal, with Mauritius ahead.
- How many years of comparable data are there for Bhutan and Mauritius?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and Mauritius rank globally for cereals - excluding beer — food supply?
- Bhutan ranks 132nd and Mauritius ranks 129th 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.