Lithuania vs Morocco: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- Lithuania
- Morocco
How they compare
Morocco currently reports 72,923 million Kcal against 68,352 million Kcal in Lithuania, a difference of 4,571 million Kcal.
That makes Morocco's figure about 1.1 times Lithuania's.
Across all 14 years both countries report, Morocco has been ahead every year.
Lithuania ranks 87th and Morocco ranks 84th of 164 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Lithuania | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 44,560 million Kcal | 129,643 million Kcal | 85,083 million Kcal | Morocco |
| 2020s | 57,727 million Kcal | 112,912 million Kcal | 55,185 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, Lithuania or Morocco?
- Morocco, at 72,923 million Kcal against 68,352 million Kcal in Lithuania as of 2023.
- What is the difference in fats, animals, raw — food supply between Lithuania and Morocco?
- 4,571 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Lithuania and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Lithuania and Morocco rank globally for fats, animals, raw — food supply?
- Lithuania ranks 87th and Morocco ranks 84th 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.