Eastern Africa vs Morocco: Dates — Food supply
Dates — Food supply over time
- Eastern Africa
- Morocco
How they compare
Morocco currently reports 302,381 million Kcal against 111,317 million Kcal in Eastern Africa, a difference of 191,064 million Kcal.
That makes Morocco's figure about 2.7 times Eastern Africa's.
Across all 14 years both countries report, Morocco has been ahead every year.
Eastern Africa ranks 17th and Morocco ranks 11th of 29 groups.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eastern Africa | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 69,894 million Kcal | 218,429 million Kcal | 148,535 million Kcal | Morocco |
| 2020s | 121,724 million Kcal | 303,616 million Kcal | 181,893 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher dates — food supply, Eastern Africa or Morocco?
- Morocco, at 302,381 million Kcal against 111,317 million Kcal in Eastern Africa as of 2023.
- What is the difference in dates — food supply between Eastern Africa and Morocco?
- 191,064 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Eastern Africa and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Africa and Morocco rank globally for dates — food supply?
- Eastern Africa ranks 17th and Morocco ranks 11th of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Dates — 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.