Morocco vs Papua New Guinea: Fruits, other — Production
Fruits, other — Production over time
- Morocco
- Papua New Guinea
How they compare
Papua New Guinea currently reports 1,242 1000 t against 1,075 1000 t in Morocco, a difference of 167 1000 t.
That makes Papua New Guinea's figure about 1.2 times Morocco's.
Across all 14 years both countries report, Papua New Guinea has been ahead every year.
Morocco ranks 28th and Papua New Guinea ranks 27th of 162 countries.
Papua New Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Morocco | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 793.1 1000 t | 1,150 1000 t | 356.9 1000 t | Papua New Guinea |
| 2020s | 1,065 1000 t | 1,229 1000 t | 164.25 1000 t | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — production, Morocco or Papua New Guinea?
- Papua New Guinea, at 1,242 1000 t against 1,075 1000 t in Morocco as of 2023.
- What is the difference in fruits, other — production between Morocco and Papua New Guinea?
- 167 1000 t, with Papua New Guinea 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 — production?
- Morocco ranks 28th and Papua New Guinea ranks 27th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits, other — Production. 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.