French Polynesia vs Mauritania: Groundnuts — Food supply
Groundnuts — Food supply over time
- French Polynesia
- Mauritania
How they compare
Mauritania currently reports 2,422 million Kcal against 2,181 million Kcal in French Polynesia, a difference of 241 million Kcal.
That makes Mauritania's figure about 1.1 times French Polynesia's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was French Polynesia ahead.
French Polynesia ranks 142nd and Mauritania ranks 141st of 164 countries.
Across the 2 decades both report, French Polynesia averaged higher in 1 and Mauritania in 1.
Head to head by decade
| Decade | French Polynesia | Mauritania | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,309 million Kcal | 1,128 million Kcal | 180.86 million Kcal | French Polynesia |
| 2020s | 1,760 million Kcal | 2,997 million Kcal | 1,237 million Kcal | Mauritania |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnuts — food supply, French Polynesia or Mauritania?
- Mauritania, at 2,422 million Kcal against 2,181 million Kcal in French Polynesia as of 2023.
- What is the difference in groundnuts — food supply between French Polynesia and Mauritania?
- 241 million Kcal, with Mauritania ahead.
- How many years of comparable data are there for French Polynesia and Mauritania?
- 14 years are reported by both, from 2010 to 2023.
- How do French Polynesia and Mauritania rank globally for groundnuts — food supply?
- French Polynesia ranks 142nd and Mauritania ranks 141st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnuts — 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.