Israel vs New Zealand: Coffee and products — Food supply
Coffee and products — Food supply over time
- Israel
- New Zealand
How they compare
New Zealand currently reports 21,364 million Kcal against 21,137 million Kcal in Israel, a difference of 227 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Israel ahead.
Israel ranks 49th and New Zealand ranks 48th of 164 countries.
Israel has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Israel | New Zealand | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 22,265 million Kcal | 16,729 million Kcal | 5,536 million Kcal | Israel |
| 2020s | 26,671 million Kcal | 21,277 million Kcal | 5,394 million Kcal | Israel |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher coffee and products — food supply, Israel or New Zealand?
- New Zealand, at 21,364 million Kcal against 21,137 million Kcal in Israel as of 2023.
- What is the difference in coffee and products — food supply between Israel and New Zealand?
- 227 million Kcal, with New Zealand ahead.
- How many years of comparable data are there for Israel and New Zealand?
- 14 years are reported by both, from 2010 to 2023.
- How do Israel and New Zealand rank globally for coffee and products — food supply?
- Israel ranks 49th and New Zealand ranks 48th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Coffee 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.