Madagascar vs North Macedonia: Eggs — Food supply
Eggs — Food supply over time
- Madagascar
- North Macedonia
How they compare
Madagascar currently reports 20,170 million Kcal against 14,709 million Kcal in North Macedonia, a difference of 5,461 million Kcal.
That makes Madagascar's figure about 1.4 times North Macedonia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was North Macedonia ahead.
Madagascar ranks 113th and North Macedonia ranks 115th of 164 countries.
Madagascar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Madagascar | North Macedonia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 19,834 million Kcal | 16,604 million Kcal | 3,229 million Kcal | Madagascar |
| 2020s | 20,305 million Kcal | 13,019 million Kcal | 7,286 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Madagascar or North Macedonia?
- Madagascar, at 20,170 million Kcal against 14,709 million Kcal in North Macedonia as of 2023.
- What is the difference in eggs — food supply between Madagascar and North Macedonia?
- 5,461 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and North Macedonia?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and North Macedonia rank globally for eggs — food supply?
- Madagascar ranks 113th and North Macedonia ranks 115th 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.