Mauritius vs Polynesia: Cream — Food supply
Cream — Food supply over time
- Mauritius
- Polynesia
How they compare
Mauritius currently reports 3,705 million Kcal against 3,319 million Kcal in Polynesia, a difference of 386 million Kcal.
That makes Mauritius's figure about 1.1 times Polynesia's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Polynesia ahead.
Mauritius ranks 65th and Polynesia ranks 66th of 173 countries.
Polynesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5,026 million Kcal | 6,251 million Kcal | 1,225 million Kcal | Polynesia |
| 2020s | 7,392 million Kcal | 8,199 million Kcal | 806.68 million Kcal | Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Mauritius or Polynesia?
- Mauritius, at 3,705 million Kcal against 3,319 million Kcal in Polynesia as of 2023.
- What is the difference in cream — food supply between Mauritius and Polynesia?
- 386 million Kcal, with Mauritius ahead.
- How many years of comparable data are there for Mauritius and Polynesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Polynesia rank globally for cream — food supply?
- Mauritius ranks 65th and Polynesia ranks 66th of 173 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.