Morocco vs Papua New Guinea: Fruits, other — Food supply
Fruits, other — Food supply over time
- Morocco
- Papua New Guinea
How they compare
Morocco currently reports 499,339 million Kcal against 458,188 million Kcal in Papua New Guinea, a difference of 41,151 million Kcal.
That makes Morocco's figure about 1.1 times Papua New Guinea's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Papua New Guinea ahead.
Morocco ranks 36th and Papua New Guinea ranks 39th of 194 countries.
Across the 2 decades both report, Morocco averaged higher in 1 and Papua New Guinea in 1.
Head to head by decade
| Decade | Morocco | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 380,288 million Kcal | 414,592 million Kcal | 34,304 million Kcal | Papua New Guinea |
| 2020s | 481,620 million Kcal | 453,221 million Kcal | 28,399 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — food supply, Morocco or Papua New Guinea?
- Morocco, at 499,339 million Kcal against 458,188 million Kcal in Papua New Guinea as of 2023.
- What is the difference in fruits, other — food supply between Morocco and Papua New Guinea?
- 41,151 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Morocco and Papua New Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Morocco and Papua New Guinea rank globally for fruits, other — food supply?
- Morocco ranks 36th and Papua New Guinea ranks 39th 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.