Madagascar vs Morocco: Coconuts - Incl Copra — Food supply
Coconuts - Incl Copra — Food supply over time
- Madagascar
- Morocco
How they compare
Morocco currently reports 23,779 million Kcal against 20,144 million Kcal in Madagascar, a difference of 3,635 million Kcal.
That makes Morocco's figure about 1.2 times Madagascar's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Madagascar ahead.
Madagascar ranks 50th and Morocco ranks 47th of 164 countries.
Across the 2 decades both report, Madagascar averaged higher in 1 and Morocco in 1.
Head to head by decade
| Decade | Madagascar | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 25,179 million Kcal | 4,830 million Kcal | 20,349 million Kcal | Madagascar |
| 2020s | 21,017 million Kcal | 21,668 million Kcal | 651.72 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher coconuts - incl copra — food supply, Madagascar or Morocco?
- Morocco, at 23,779 million Kcal against 20,144 million Kcal in Madagascar as of 2023.
- What is the difference in coconuts - incl copra — food supply between Madagascar and Morocco?
- 3,635 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Madagascar and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and Morocco rank globally for coconuts - incl copra — food supply?
- Madagascar ranks 50th and Morocco ranks 47th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Coconuts - Incl Copra — 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.