Greece vs Madagascar, Republic of: Fruits - Excluding Wine β Food
Fruits - Excluding Wine β Food over time
- Greece
- Madagascar, Republic of
How they compare
Greece currently reports 1,245 1000 t against 1,145 1000 t in Madagascar, Republic of, a difference of 100 1000 t.
That makes Greece's figure about 1.1 times Madagascar, Republic of's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Greece ahead.
Greece ranks 60th and Madagascar, Republic of ranks 61st of 164 countries.
Greece has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Greece | Madagascar, Republic of | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,314 1000 t | 1,099 1000 t | 215.1 1000 t | Greece |
| 2020s | 1,498 1000 t | 1,135 1000 t | 362.25 1000 t | Greece |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine β food, Greece or Madagascar, Republic of?
- Greece, at 1,245 1000 t against 1,145 1000 t in Madagascar, Republic of as of 2023.
- What is the difference in fruits - excluding wine β food between Greece and Madagascar, Republic of?
- 100 1000 t, with Greece ahead.
- How many years of comparable data are there for Greece and Madagascar, Republic of?
- 14 years are reported by both, from 2010 to 2023.
- How do Greece and Madagascar, Republic of rank globally for fruits - excluding wine β food?
- Greece ranks 60th and Madagascar, Republic of ranks 61st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine β Food. 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.