Ecuador vs New Zealand: Fish, Seafood — Food supply
Fish, Seafood — Food supply over time
- Ecuador
- New Zealand
How they compare
New Zealand currently reports 75,170 million Kcal against 72,145 million Kcal in Ecuador, a difference of 3,025 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Ecuador ahead.
Ecuador ranks 76th and New Zealand ranks 73rd of 164 countries.
Across the 2 decades both report, Ecuador averaged higher in 1 and New Zealand in 1.
Head to head by decade
| Decade | Ecuador | New Zealand | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 82,928 million Kcal | 71,541 million Kcal | 11,387 million Kcal | Ecuador |
| 2020s | 72,145 million Kcal | 75,170 million Kcal | 3,026 million Kcal | New Zealand |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fish, seafood — food supply, Ecuador or New Zealand?
- New Zealand, at 75,170 million Kcal against 72,145 million Kcal in Ecuador as of 2023.
- What is the difference in fish, seafood — food supply between Ecuador and New Zealand?
- 3,025 million Kcal, with New Zealand ahead.
- How many years of comparable data are there for Ecuador and New Zealand?
- 14 years are reported by both, from 2010 to 2023.
- How do Ecuador and New Zealand rank globally for fish, seafood — food supply?
- Ecuador ranks 76th and New Zealand ranks 73rd 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.