East Timor vs Uruguay: Maize and products — Food supply
Maize and products — Food supply over time
- East Timor
- Uruguay
How they compare
Uruguay currently reports 214,555 million Kcal against 180,038 million Kcal in East Timor, a difference of 34,517 million Kcal.
That makes Uruguay's figure about 1.2 times East Timor's.
Across all 14 years both countries report, Uruguay has been ahead every year.
East Timor ranks 99th and Uruguay ranks 96th of 193 countries.
Uruguay has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | East Timor | Uruguay | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 183,769 million Kcal | 231,544 million Kcal | 47,775 million Kcal | Uruguay |
| 2020s | 166,172 million Kcal | 246,959 million Kcal | 80,787 million Kcal | Uruguay |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher maize and products — food supply, East Timor or Uruguay?
- Uruguay, at 214,555 million Kcal against 180,038 million Kcal in East Timor as of 2023.
- What is the difference in maize and products — food supply between East Timor and Uruguay?
- 34,517 million Kcal, with Uruguay ahead.
- How many years of comparable data are there for East Timor and Uruguay?
- 14 years are reported by both, from 2010 to 2023.
- How do East Timor and Uruguay rank globally for maize and products — food supply?
- East Timor ranks 99th and Uruguay ranks 96th of 193 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Maize and products — 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.