Caribbean vs Norway: Cream — Food supply
Cream — Food supply over time
- Caribbean
- Norway
How they compare
Norway currently reports 77,142 million Kcal against 4,675 million Kcal in Caribbean, a difference of 72,467 million Kcal.
That makes Norway's figure about 16.5 times Caribbean's.
Across all 14 years both countries report, Norway has been ahead every year.
Caribbean ranks 26th and Norway ranks 23rd of 29 groups.
Norway has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Norway | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,150 million Kcal | 92,036 million Kcal | 86,886 million Kcal | Norway |
| 2020s | 3,832 million Kcal | 85,516 million Kcal | 81,683 million Kcal | Norway |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Caribbean or Norway?
- Norway, at 77,142 million Kcal against 4,675 million Kcal in Caribbean as of 2023.
- What is the difference in cream — food supply between Caribbean and Norway?
- 72,467 million Kcal, with Norway ahead.
- How many years of comparable data are there for Caribbean and Norway?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Norway rank globally for cream — food supply?
- Caribbean ranks 26th and Norway ranks 23rd of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — 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.