Ethiopia vs France: Oats — Food supply
Oats — Food supply over time
- Ethiopia
- France
How they compare
France currently reports 141,304 million Kcal against 115,324 million Kcal in Ethiopia, a difference of 25,980 million Kcal.
That makes France's figure about 1.2 times Ethiopia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Ethiopia ahead.
Ethiopia ranks 16th and France ranks 13th of 163 countries.
Across the 2 decades both report, Ethiopia averaged higher in 1 and France in 1.
Head to head by decade
| Decade | Ethiopia | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 117,802 million Kcal | 98,966 million Kcal | 18,836 million Kcal | Ethiopia |
| 2020s | 118,566 million Kcal | 171,543 million Kcal | 52,977 million Kcal | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oats — food supply, Ethiopia or France?
- France, at 141,304 million Kcal against 115,324 million Kcal in Ethiopia as of 2023.
- What is the difference in oats — food supply between Ethiopia and France?
- 25,980 million Kcal, with France ahead.
- How many years of comparable data are there for Ethiopia and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Ethiopia and France rank globally for oats — food supply?
- Ethiopia ranks 16th and France ranks 13th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oats — 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.