Cyprus vs French Polynesia: Meat, Other — Food supply
Meat, Other — Food supply over time
- Cyprus
- French Polynesia
How they compare
Cyprus currently reports 606.04 million Kcal against 601.7 million Kcal in French Polynesia, a difference of 4.34 million Kcal.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Cyprus ahead.
Cyprus ranks 120th and French Polynesia ranks 121st of 163 countries.
Across the 2 decades both report, Cyprus averaged higher in 1 and French Polynesia in 1.
Head to head by decade
| Decade | Cyprus | French Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,298 million Kcal | 1,136 million Kcal | 1,162 million Kcal | Cyprus |
| 2020s | 709.37 million Kcal | 732.52 million Kcal | 23.15 million Kcal | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat, other — food supply, Cyprus or French Polynesia?
- Cyprus, at 606.04 million Kcal against 601.7 million Kcal in French Polynesia as of 2023.
- What is the difference in meat, other — food supply between Cyprus and French Polynesia?
- 4.34 million Kcal, with Cyprus ahead.
- How many years of comparable data are there for Cyprus and French Polynesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Cyprus and French Polynesia rank globally for meat, other — food supply?
- Cyprus ranks 120th and French Polynesia ranks 121st of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat, Other — 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.