Azerbaijan vs Greece: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Azerbaijan
- Greece
How they compare
Greece currently reports 595,933 million Kcal against 480,876 million Kcal in Azerbaijan, a difference of 115,057 million Kcal.
That makes Greece's figure about 1.2 times Azerbaijan's.
Across all 14 years both countries report, Greece has been ahead every year.
Azerbaijan ranks 68th and Greece ranks 66th of 164 countries.
Greece has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Azerbaijan | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 363,773 million Kcal | 595,945 million Kcal | 232,172 million Kcal | Greece |
| 2020s | 483,877 million Kcal | 712,999 million Kcal | 229,122 million Kcal | Greece |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Azerbaijan or Greece?
- Greece, at 595,933 million Kcal against 480,876 million Kcal in Azerbaijan as of 2023.
- What is the difference in fruits - excluding wine — food supply between Azerbaijan and Greece?
- 115,057 million Kcal, with Greece ahead.
- How many years of comparable data are there for Azerbaijan and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do Azerbaijan and Greece rank globally for fruits - excluding wine — food supply?
- Azerbaijan ranks 68th and Greece ranks 66th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — 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.