Ireland vs Morocco: Oats — Food supply
Oats — Food supply over time
- Ireland
- Morocco
How they compare
Morocco currently reports 47,105 million Kcal against 41,340 million Kcal in Ireland, a difference of 5,765 million Kcal.
That makes Morocco's figure about 1.1 times Ireland's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Ireland ahead.
Ireland ranks 36th and Morocco ranks 33rd of 163 countries.
Ireland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ireland | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 43,425 million Kcal | 8,123 million Kcal | 35,302 million Kcal | Ireland |
| 2020s | 56,762 million Kcal | 32,837 million Kcal | 23,925 million Kcal | Ireland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oats — food supply, Ireland or Morocco?
- Morocco, at 47,105 million Kcal against 41,340 million Kcal in Ireland as of 2023.
- What is the difference in oats — food supply between Ireland and Morocco?
- 5,765 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Ireland and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Ireland and Morocco rank globally for oats — food supply?
- Ireland ranks 36th and Morocco ranks 33rd 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.