Norway vs Southern Africa: Oats — Food supply
Oats — Food supply over time
- Norway
- Southern Africa
How they compare
Southern Africa currently reports 154,462 million Kcal against 74,732 million Kcal in Norway, a difference of 79,730 million Kcal.
That makes Southern Africa's figure about 2.1 times Norway's.
Across all 14 years both countries report, Southern Africa has been ahead every year.
Norway ranks 23rd and Southern Africa ranks 21st of 163 countries.
Southern Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Norway | Southern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 63,844 million Kcal | 156,366 million Kcal | 92,522 million Kcal | Southern Africa |
| 2020s | 51,592 million Kcal | 183,002 million Kcal | 131,409 million Kcal | Southern Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oats — food supply, Norway or Southern Africa?
- Southern Africa, at 154,462 million Kcal against 74,732 million Kcal in Norway as of 2023.
- What is the difference in oats — food supply between Norway and Southern Africa?
- 79,730 million Kcal, with Southern Africa ahead.
- How many years of comparable data are there for Norway and Southern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Norway and Southern Africa rank globally for oats — food supply?
- Norway ranks 23rd and Southern Africa ranks 21st 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.