Cuba vs Syrian Arab Republic: Meat — Production
Meat — Production over time
- Cuba
- Syrian Arab Republic
How they compare
Cuba currently reports 363 1000 t against 359 1000 t in Syrian Arab Republic, a difference of 4 1000 t.
The two have swapped places 1 time across 10 shared years of data; in 2010 it was Syrian Arab Republic ahead.
Cuba ranks 84th and Syrian Arab Republic ranks 85th of 181 countries.
Syrian Arab Republic has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher meat — production, Cuba or Syrian Arab Republic?
- Cuba, at 363 1000 t against 359 1000 t in Syrian Arab Republic as of 2019.
- What is the difference in meat — production between Cuba and Syrian Arab Republic?
- 4 1000 t, with Cuba ahead.
- How many years of comparable data are there for Cuba and Syrian Arab Republic?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Syrian Arab Republic rank globally for meat — production?
- Cuba ranks 84th and Syrian Arab Republic ranks 85th of 181 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — Production. 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.