Peru vs Spain: Citrus, Other — Food supply
Citrus, Other — Food supply over time
- Peru
- Spain
How they compare
Spain currently reports 40,018 million Kcal against 33,979 million Kcal in Peru, a difference of 6,039 million Kcal.
That makes Spain's figure about 1.2 times Peru's.
The two have swapped places 8 times across 14 shared years of data; in 2010 it was Spain ahead.
Peru ranks 16th and Spain ranks 13th of 163 countries.
Across the 2 decades both report, Peru averaged higher in 1 and Spain in 1.
Head to head by decade
| Decade | Peru | Spain | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 31,220 million Kcal | 26,314 million Kcal | 4,906 million Kcal | Peru |
| 2020s | 33,650 million Kcal | 35,489 million Kcal | 1,839 million Kcal | Spain |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher citrus, other — food supply, Peru or Spain?
- Spain, at 40,018 million Kcal against 33,979 million Kcal in Peru as of 2023.
- What is the difference in citrus, other — food supply between Peru and Spain?
- 6,039 million Kcal, with Spain ahead.
- How many years of comparable data are there for Peru and Spain?
- 14 years are reported by both, from 2010 to 2023.
- How do Peru and Spain rank globally for citrus, other — food supply?
- Peru ranks 16th and Spain ranks 13th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Citrus, Other — 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.