Denmark vs Dominican Republic: Meat — Food supply
Meat — Food supply over time
- Denmark
- Dominican Republic
How they compare
Denmark currently reports 1.05 million million Kcal against 1.04 million million Kcal in Dominican Republic, a difference of 15,590 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Dominican Republic ahead.
Denmark ranks 56th and Dominican Republic ranks 58th of 164 countries.
Denmark has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Dominican Republic | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 842,542 million Kcal | 799,684 million Kcal | 42,857 million Kcal | Denmark |
| 2020s | 1.04 million million Kcal | 939,407 million Kcal | 100,602 million Kcal | Denmark |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — food supply, Denmark or Dominican Republic?
- Denmark, at 1.05 million million Kcal against 1.04 million million Kcal in Dominican Republic as of 2023.
- What is the difference in meat — food supply between Denmark and Dominican Republic?
- 15,590 million Kcal, with Denmark ahead.
- How many years of comparable data are there for Denmark and Dominican Republic?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Dominican Republic rank globally for meat — food supply?
- Denmark ranks 56th and Dominican Republic ranks 58th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — 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.