Madagascar vs Switzerland: Crustaceans — Food supply
Crustaceans — Food supply over time
- Madagascar
- Switzerland
How they compare
Switzerland currently reports 6,885 million Kcal against 5,808 million Kcal in Madagascar, a difference of 1,077 million Kcal.
That makes Switzerland's figure about 1.2 times Madagascar's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Switzerland ahead.
Madagascar ranks 48th and Switzerland ranks 45th of 162 countries.
Across the 2 decades both report, Madagascar averaged higher in 1 and Switzerland in 1.
Head to head by decade
| Decade | Madagascar | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 6,707 million Kcal | 6,509 million Kcal | 198.11 million Kcal | Madagascar |
| 2020s | 6,112 million Kcal | 6,804 million Kcal | 691.52 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher crustaceans — food supply, Madagascar or Switzerland?
- Switzerland, at 6,885 million Kcal against 5,808 million Kcal in Madagascar as of 2023.
- What is the difference in crustaceans — food supply between Madagascar and Switzerland?
- 1,077 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Madagascar and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and Switzerland rank globally for crustaceans — food supply?
- Madagascar ranks 48th and Switzerland ranks 45th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Crustaceans — 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.