El Salvador vs Morocco: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- El Salvador
- Morocco
How they compare
El Salvador currently reports 75,077 million Kcal against 72,923 million Kcal in Morocco, a difference of 2,154 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Morocco ahead.
El Salvador ranks 95th and Morocco ranks 97th of 194 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | El Salvador | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 78,839 million Kcal | 129,643 million Kcal | 50,804 million Kcal | Morocco |
| 2020s | 82,060 million Kcal | 112,912 million Kcal | 30,852 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, El Salvador or Morocco?
- El Salvador, at 75,077 million Kcal against 72,923 million Kcal in Morocco as of 2023.
- What is the difference in fats, animals, raw — food supply between El Salvador and Morocco?
- 2,154 million Kcal, with El Salvador ahead.
- How many years of comparable data are there for El Salvador and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do El Salvador and Morocco rank globally for fats, animals, raw — food supply?
- El Salvador ranks 95th and Morocco ranks 97th of 194 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.