Australia and New Zealand vs France: Offals — Food supply
Offals — Food supply over time
- Australia and New Zealand
- France
How they compare
France currently reports 479,929 million Kcal against 368,925 million Kcal in Australia and New Zealand, a difference of 111,004 million Kcal.
That makes France's figure about 1.3 times Australia and New Zealand's.
Across all 14 years both countries report, France has been ahead every year.
Australia and New Zealand ranks 17th and France ranks 14th of 194 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Australia and New Zealand | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 316,504 million Kcal | 532,230 million Kcal | 215,727 million Kcal | France |
| 2020s | 344,573 million Kcal | 491,265 million Kcal | 146,692 million Kcal | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals — food supply, Australia and New Zealand or France?
- France, at 479,929 million Kcal against 368,925 million Kcal in Australia and New Zealand as of 2023.
- What is the difference in offals — food supply between Australia and New Zealand and France?
- 111,004 million Kcal, with France ahead.
- How many years of comparable data are there for Australia and New Zealand and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Australia and New Zealand and France rank globally for offals — food supply?
- Australia and New Zealand ranks 17th and France ranks 14th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals — 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.