Qatar vs Slovakia: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Qatar
- Slovakia
How they compare
Slovakia currently reports 169,030 million Kcal against 159,341 million Kcal in Qatar, a difference of 9,689 million Kcal.
That makes Slovakia's figure about 1.1 times Qatar's.
The two have swapped places 3 times across 5 shared years of data; in 2019 it was Qatar ahead.
Qatar ranks 130th and Slovakia ranks 127th of 194 countries.
Across the 2 decades both report, Qatar averaged higher in 1 and Slovakia in 1.
Head to head by decade
| Decade | Qatar | Slovakia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 165,846 million Kcal | 160,985 million Kcal | 4,861 million Kcal | Qatar |
| 2020s | 168,624 million Kcal | 171,512 million Kcal | 2,887 million Kcal | Slovakia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Qatar or Slovakia?
- Slovakia, at 169,030 million Kcal against 159,341 million Kcal in Qatar as of 2023.
- What is the difference in fruits - excluding wine — food supply between Qatar and Slovakia?
- 9,689 million Kcal, with Slovakia ahead.
- How many years of comparable data are there for Qatar and Slovakia?
- 5 years are reported by both, from 2019 to 2023.
- How do Qatar and Slovakia rank globally for fruits - excluding wine — food supply?
- Qatar ranks 130th and Slovakia ranks 127th 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.