Papua New Guinea vs Switzerland: Meat — Food supply
Meat — Food supply over time
- Papua New Guinea
- Switzerland
How they compare
Switzerland currently reports 992,826 million Kcal against 959,266 million Kcal in Papua New Guinea, a difference of 33,560 million Kcal.
Across all 14 years both countries report, Switzerland has been ahead every year.
Papua New Guinea ranks 79th and Switzerland ranks 78th of 194 countries.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Papua New Guinea | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 847,158 million Kcal | 1.03 million million Kcal | 178,009 million Kcal | Switzerland |
| 2020s | 920,586 million Kcal | 1.02 million million Kcal | 97,238 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — food supply, Papua New Guinea or Switzerland?
- Switzerland, at 992,826 million Kcal against 959,266 million Kcal in Papua New Guinea as of 2023.
- What is the difference in meat — food supply between Papua New Guinea and Switzerland?
- 33,560 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Papua New Guinea and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Papua New Guinea and Switzerland rank globally for meat — food supply?
- Papua New Guinea ranks 79th and Switzerland ranks 78th of 194 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.