Bhutan vs French Polynesia: Fruits - Excluding Wine — Fat supply quantity
Fruits - Excluding Wine — Fat supply quantity over time
- Bhutan
- French Polynesia
How they compare
Bhutan currently reports 59.23 t against 51.73 t in French Polynesia, a difference of 7.5 t.
That makes Bhutan's figure about 1.1 times French Polynesia's.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was French Polynesia ahead.
Bhutan ranks 152nd and French Polynesia ranks 153rd of 164 countries.
Across the 2 decades both report, Bhutan averaged higher in 1 and French Polynesia in 1.
Head to head by decade
| Decade | Bhutan | French Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 30.96 t | 51.56 t | 20.6 t | French Polynesia |
| 2020s | 56.77 t | 54.44 t | 2.34 t | Bhutan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — fat supply quantity, Bhutan or French Polynesia?
- Bhutan, at 59.23 t against 51.73 t in French Polynesia as of 2023.
- What is the difference in fruits - excluding wine — fat supply quantity between Bhutan and French Polynesia?
- 7.5 t, with Bhutan ahead.
- How many years of comparable data are there for Bhutan and French Polynesia?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and French Polynesia rank globally for fruits - excluding wine — fat supply quantity?
- Bhutan ranks 152nd and French Polynesia ranks 153rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Fat supply quantity (t). 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.