New Zealand vs Switzerland: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- New Zealand
- Switzerland
How they compare
Switzerland currently reports 390,523 million Kcal against 329,630 million Kcal in New Zealand, a difference of 60,893 million Kcal.
That makes Switzerland's figure about 1.2 times New Zealand's.
Across all 14 years both countries report, Switzerland has been ahead every year.
New Zealand ranks 79th and Switzerland ranks 76th of 164 countries.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Zealand | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 218,911 million Kcal | 388,556 million Kcal | 169,645 million Kcal | Switzerland |
| 2020s | 247,795 million Kcal | 407,495 million Kcal | 159,700 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, New Zealand or Switzerland?
- Switzerland, at 390,523 million Kcal against 329,630 million Kcal in New Zealand as of 2023.
- What is the difference in fruits - excluding wine — food supply between New Zealand and Switzerland?
- 60,893 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for New Zealand and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do New Zealand and Switzerland rank globally for fruits - excluding wine — food supply?
- New Zealand ranks 79th and Switzerland ranks 76th 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.