Cyprus vs Mauritius: Eggs — Food supply
Eggs — Food supply over time
- Cyprus
- Mauritius
How they compare
Mauritius currently reports 12,471 million Kcal against 11,349 million Kcal in Cyprus, a difference of 1,122 million Kcal.
That makes Mauritius's figure about 1.1 times Cyprus's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Cyprus ahead.
Cyprus ranks 121st and Mauritius ranks 120th of 164 countries.
Across the 2 decades both report, Cyprus averaged higher in 1 and Mauritius in 1.
Head to head by decade
| Decade | Cyprus | Mauritius | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,952 million Kcal | 9,829 million Kcal | 2,122 million Kcal | Cyprus |
| 2020s | 10,958 million Kcal | 11,834 million Kcal | 875.7 million Kcal | Mauritius |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Cyprus or Mauritius?
- Mauritius, at 12,471 million Kcal against 11,349 million Kcal in Cyprus as of 2023.
- What is the difference in eggs — food supply between Cyprus and Mauritius?
- 1,122 million Kcal, with Mauritius ahead.
- How many years of comparable data are there for Cyprus and Mauritius?
- 14 years are reported by both, from 2010 to 2023.
- How do Cyprus and Mauritius rank globally for eggs — food supply?
- Cyprus ranks 121st and Mauritius ranks 120th of 164 countries.
- 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.