Cuba vs Egypt, Arab Republic of: Miscellaneous β Tourist consumption
Miscellaneous β Tourist consumption over time
- Cuba
- Egypt, Arab Republic of
How they compare
Cuba currently reports 0 1000 t against 0 1000 t in Egypt, Arab Republic of, a difference of 0 1000 t.
Across all 10 years both countries report, Egypt, Arab Republic of has been ahead every year.
Cuba ranks 11th and Egypt, Arab Republic of ranks 11th of 40 countries.
Frequently asked questions
- Which has higher miscellaneous β tourist consumption, Cuba or Egypt, Arab Republic of?
- Cuba, at 0 1000 t against 0 1000 t in Egypt, Arab Republic of as of 2019.
- What is the difference in miscellaneous β tourist consumption between Cuba and Egypt, Arab Republic of?
- 0 1000 t, with Cuba ahead.
- How many years of comparable data are there for Cuba and Egypt, Arab Republic of?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Egypt, Arab Republic of rank globally for miscellaneous β tourist consumption?
- Cuba ranks 11th and Egypt, Arab Republic of ranks 11th of 40 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Miscellaneous β Tourist consumption. 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.