Ecuador vs Papua New Guinea: Fruits - Excluding Wine — Processing
Fruits - Excluding Wine — Processing over time
- Ecuador
- Papua New Guinea
How they compare
Ecuador currently reports 91 1000 t against 87 1000 t in Papua New Guinea, a difference of 4 1000 t.
The two have swapped places 2 times across 12 shared years of data; in 2010 it was Ecuador ahead.
Ecuador ranks 61st and Papua New Guinea ranks 63rd of 122 countries.
Across the 2 decades both report, Ecuador averaged higher in 1 and Papua New Guinea in 1.
Head to head by decade
| Decade | Ecuador | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 603.22 1000 t | 98.11 1000 t | 505.11 1000 t | Ecuador |
| 2020s | 49.67 1000 t | 91.67 1000 t | 42 1000 t | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — processing, Ecuador or Papua New Guinea?
- Ecuador, at 91 1000 t against 87 1000 t in Papua New Guinea as of 2023.
- What is the difference in fruits - excluding wine — processing between Ecuador and Papua New Guinea?
- 4 1000 t, with Ecuador ahead.
- How many years of comparable data are there for Ecuador and Papua New Guinea?
- 12 years are reported by both, from 2010 to 2023.
- How do Ecuador and Papua New Guinea rank globally for fruits - excluding wine — processing?
- Ecuador ranks 61st and Papua New Guinea ranks 63rd of 122 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Processing. 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.