Cabo Verde vs French Polynesia: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Cabo Verde
- French Polynesia
How they compare
Cabo Verde currently reports 9,160 million Kcal against 9,129 million Kcal in French Polynesia, a difference of 31 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Cabo Verde ahead.
Cabo Verde ranks 176th and French Polynesia ranks 177th of 194 countries.
Across the 2 decades both report, Cabo Verde averaged higher in 1 and French Polynesia in 1.
Head to head by decade
| Decade | Cabo Verde | French Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,779 million Kcal | 8,676 million Kcal | 4,103 million Kcal | Cabo Verde |
| 2020s | 9,211 million Kcal | 9,514 million Kcal | 302.94 million Kcal | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Cabo Verde or French Polynesia?
- Cabo Verde, at 9,160 million Kcal against 9,129 million Kcal in French Polynesia as of 2023.
- What is the difference in fruits - excluding wine — food supply between Cabo Verde and French Polynesia?
- 31 million Kcal, with Cabo Verde ahead.
- How many years of comparable data are there for Cabo Verde and French Polynesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and French Polynesia rank globally for fruits - excluding wine — food supply?
- Cabo Verde ranks 176th and French Polynesia ranks 177th of 194 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.