New Zealand vs Slovakia: Grapes and products (excl wine) — Food supply
Grapes and products (excl wine) — Food supply over time
- New Zealand
- Slovakia
How they compare
Slovakia currently reports 25,303 million Kcal against 20,094 million Kcal in New Zealand, a difference of 5,209 million Kcal.
That makes Slovakia's figure about 1.3 times New Zealand's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was New Zealand ahead.
New Zealand ranks 81st and Slovakia ranks 79th of 194 countries.
Across the 2 decades both report, New Zealand averaged higher in 1 and Slovakia in 1.
Head to head by decade
| Decade | New Zealand | Slovakia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 32,116 million Kcal | 26,212 million Kcal | 5,904 million Kcal | New Zealand |
| 2020s | 17,756 million Kcal | 27,429 million Kcal | 9,673 million Kcal | Slovakia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher grapes and products (excl wine) — food supply, New Zealand or Slovakia?
- Slovakia, at 25,303 million Kcal against 20,094 million Kcal in New Zealand as of 2023.
- What is the difference in grapes and products (excl wine) — food supply between New Zealand and Slovakia?
- 5,209 million Kcal, with Slovakia ahead.
- How many years of comparable data are there for New Zealand and Slovakia?
- 14 years are reported by both, from 2010 to 2023.
- How do New Zealand and Slovakia rank globally for grapes and products (excl wine) — food supply?
- New Zealand ranks 81st and Slovakia ranks 79th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Grapes and products (excl wine) — 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.