Croatia vs Northern Africa: Cream — Food supply
Cream — Food supply over time
- Croatia
- Northern Africa
How they compare
Croatia currently reports 80,917 million Kcal against 48,640 million Kcal in Northern Africa, a difference of 32,277 million Kcal.
That makes Croatia's figure about 1.7 times Northern Africa's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Northern Africa ahead.
Croatia ranks 22nd and Northern Africa ranks 20th of 155 countries.
Across the 2 decades both report, Croatia averaged higher in 1 and Northern Africa in 1.
Head to head by decade
| Decade | Croatia | Northern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 9,735 million Kcal | 65,281 million Kcal | 55,546 million Kcal | Northern Africa |
| 2020s | 81,711 million Kcal | 65,604 million Kcal | 16,107 million Kcal | Croatia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Croatia or Northern Africa?
- Croatia, at 80,917 million Kcal against 48,640 million Kcal in Northern Africa as of 2023.
- What is the difference in cream — food supply between Croatia and Northern Africa?
- 32,277 million Kcal, with Croatia ahead.
- How many years of comparable data are there for Croatia and Northern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Croatia and Northern Africa rank globally for cream — food supply?
- Croatia ranks 22nd and Northern Africa ranks 20th of 155 countries.
- 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.