Cameroon vs New Zealand: Fruits, other — Food supply
Fruits, other — Food supply over time
- Cameroon
- New Zealand
How they compare
Cameroon currently reports 149,734 million Kcal against 137,831 million Kcal in New Zealand, a difference of 11,903 million Kcal.
That makes Cameroon's figure about 1.1 times New Zealand's.
Across all 14 years both countries report, Cameroon has been ahead every year.
Cameroon ranks 81st and New Zealand ranks 82nd of 194 countries.
Cameroon has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cameroon | New Zealand | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 142,658 million Kcal | 66,527 million Kcal | 76,132 million Kcal | Cameroon |
| 2020s | 148,762 million Kcal | 80,739 million Kcal | 68,023 million Kcal | Cameroon |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — food supply, Cameroon or New Zealand?
- Cameroon, at 149,734 million Kcal against 137,831 million Kcal in New Zealand as of 2023.
- What is the difference in fruits, other — food supply between Cameroon and New Zealand?
- 11,903 million Kcal, with Cameroon ahead.
- How many years of comparable data are there for Cameroon and New Zealand?
- 14 years are reported by both, from 2010 to 2023.
- How do Cameroon and New Zealand rank globally for fruits, other — food supply?
- Cameroon ranks 81st and New Zealand ranks 82nd of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits, other — 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.