Caribbean vs Morocco: Eggs — Food supply
Eggs — Food supply over time
- Caribbean
- Morocco
How they compare
Morocco currently reports 367,359 million Kcal against 350,470 million Kcal in Caribbean, a difference of 16,889 million Kcal.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Caribbean ahead.
Caribbean ranks 23rd and Morocco ranks 32nd of 39 groups.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 282,972 million Kcal | 311,154 million Kcal | 28,182 million Kcal | Morocco |
| 2020s | 368,141 million Kcal | 393,641 million Kcal | 25,500 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Caribbean or Morocco?
- Morocco, at 367,359 million Kcal against 350,470 million Kcal in Caribbean as of 2023.
- What is the difference in eggs — food supply between Caribbean and Morocco?
- 16,889 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Caribbean and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Morocco rank globally for eggs — food supply?
- Caribbean ranks 23rd and Morocco ranks 32nd of 39 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Eggs — 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.