Denmark vs Switzerland: Groundnut Cake — Production
Groundnut Cake — Production over time
- Denmark
- Switzerland
How they compare
Switzerland currently reports 1,300 t against 947 t in Denmark, a difference of 353 t.
That makes Switzerland's figure about 1.4 times Denmark's.
The two have swapped places 8 times across 53 shared years of data; in 1961 it was Switzerland ahead.
Denmark ranks 70th and Switzerland ranks 67th of 95 countries.
Across the 6 decades both report, Denmark averaged higher in 1 and Switzerland in 5.
Head to head by decade
| Decade | Denmark | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 1,450 t | 37,767 t | 36,316 t | Switzerland |
| 1970s | 577.7 t | 26,570 t | 25,992 t | Switzerland |
| 1980s | 704.6 t | 12,320 t | 11,615 t | Switzerland |
| 1990s | 1,366 t | 4,035 t | 2,668 t | Switzerland |
| 2000s | 2,064 t | 1,345 t | 718.7 t | Denmark |
| 2010s | 795.25 t | 1,080 t | 284.75 t | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnut cake — production, Denmark or Switzerland?
- Switzerland, at 1,300 t against 947 t in Denmark as of 2013.
- What is the difference in groundnut cake — production between Denmark and Switzerland?
- 353 t, with Switzerland ahead.
- How many years of comparable data are there for Denmark and Switzerland?
- 53 years are reported by both, from 1961 to 2013.
- How do Denmark and Switzerland rank globally for groundnut cake — production?
- Denmark ranks 70th and Switzerland ranks 67th of 95 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnut Cake — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.