Jordan vs Norway: Meat — Processing
Meat — Processing over time
- Jordan
- Norway
How they compare
Jordan currently reports 1 1000 t against 1 1000 t in Norway, a difference of 0 1000 t.
Across all 6 years both countries report, Norway has been ahead every year.
Jordan ranks 32nd and Norway ranks 32nd of 90 countries.
Norway has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Jordan | Norway | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1 1000 t | 1 1000 t | 0 1000 t | — |
| 2020s | 0.5 1000 t | 1.25 1000 t | 0.75 1000 t | Norway |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — processing, Jordan or Norway?
- Jordan, at 1 1000 t against 1 1000 t in Norway as of 2023.
- What is the difference in meat — processing between Jordan and Norway?
- 0 1000 t, with Jordan ahead.
- How many years of comparable data are there for Jordan and Norway?
- 6 years are reported by both, from 2018 to 2023.
- How do Jordan and Norway rank globally for meat — processing?
- Jordan ranks 32nd and Norway ranks 32nd of 90 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — Processing. 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.