Eswatini vs French Polynesia: Meat — Food supply
Meat — Food supply over time
- Eswatini
- French Polynesia
How they compare
Eswatini currently reports 47,822 million Kcal against 42,275 million Kcal in French Polynesia, a difference of 5,547 million Kcal.
That makes Eswatini's figure about 1.1 times French Polynesia's.
Across all 14 years both countries report, Eswatini has been ahead every year.
Eswatini ranks 141st and French Polynesia ranks 144th of 164 countries.
Eswatini has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eswatini | French Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 58,244 million Kcal | 43,325 million Kcal | 14,918 million Kcal | Eswatini |
| 2020s | 53,463 million Kcal | 43,037 million Kcal | 10,426 million Kcal | Eswatini |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — food supply, Eswatini or French Polynesia?
- Eswatini, at 47,822 million Kcal against 42,275 million Kcal in French Polynesia as of 2023.
- What is the difference in meat — food supply between Eswatini and French Polynesia?
- 5,547 million Kcal, with Eswatini ahead.
- How many years of comparable data are there for Eswatini and French Polynesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Eswatini and French Polynesia rank globally for meat — food supply?
- Eswatini ranks 141st and French Polynesia ranks 144th 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.