Cambodia vs Morocco: Fish, Seafood — Food supply
Fish, Seafood — Food supply over time
- Cambodia
- Morocco
How they compare
Cambodia currently reports 575,004 million Kcal against 457,431 million Kcal in Morocco, a difference of 117,573 million Kcal.
That makes Cambodia's figure about 1.3 times Morocco's.
Across all 14 years both countries report, Cambodia has been ahead every year.
Cambodia ranks 23rd and Morocco ranks 26th of 164 countries.
Cambodia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cambodia | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 512,402 million Kcal | 444,321 million Kcal | 68,081 million Kcal | Cambodia |
| 2020s | 579,494 million Kcal | 449,518 million Kcal | 129,976 million Kcal | Cambodia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fish, seafood — food supply, Cambodia or Morocco?
- Cambodia, at 575,004 million Kcal against 457,431 million Kcal in Morocco as of 2023.
- What is the difference in fish, seafood — food supply between Cambodia and Morocco?
- 117,573 million Kcal, with Cambodia ahead.
- How many years of comparable data are there for Cambodia and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Cambodia and Morocco rank globally for fish, seafood — food supply?
- Cambodia ranks 23rd and Morocco ranks 26th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fish, Seafood — 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.