Australia vs Croatia: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- Australia
- Croatia
How they compare
Australia currently reports 229,766 million Kcal against 217,097 million Kcal in Croatia, a difference of 12,669 million Kcal.
That makes Australia's figure about 1.1 times Croatia's.
Across all 14 years both countries report, Australia has been ahead every year.
Australia ranks 41st and Croatia ranks 43rd of 164 countries.
Australia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Australia | Croatia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 436,981 million Kcal | 184,442 million Kcal | 252,539 million Kcal | Australia |
| 2020s | 345,243 million Kcal | 211,796 million Kcal | 133,446 million Kcal | Australia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, Australia or Croatia?
- Australia, at 229,766 million Kcal against 217,097 million Kcal in Croatia as of 2023.
- What is the difference in fats, animals, raw — food supply between Australia and Croatia?
- 12,669 million Kcal, with Australia ahead.
- How many years of comparable data are there for Australia and Croatia?
- 14 years are reported by both, from 2010 to 2023.
- How do Australia and Croatia rank globally for fats, animals, raw — food supply?
- Australia ranks 41st and Croatia ranks 43rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — 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.