Cyprus vs French Polynesia: Offals — Food supply
Offals — Food supply over time
- Cyprus
- French Polynesia
How they compare
Cyprus currently reports 1,797 million Kcal against 1,521 million Kcal in French Polynesia, a difference of 276 million Kcal.
That makes Cyprus's figure about 1.2 times French Polynesia's.
Across all 14 years both countries report, Cyprus has been ahead every year.
Cyprus ranks 155th and French Polynesia ranks 156th of 182 countries.
Cyprus has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cyprus | French Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,273 million Kcal | 1,647 million Kcal | 1,626 million Kcal | Cyprus |
| 2020s | 2,053 million Kcal | 1,580 million Kcal | 472.66 million Kcal | Cyprus |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals — food supply, Cyprus or French Polynesia?
- Cyprus, at 1,797 million Kcal against 1,521 million Kcal in French Polynesia as of 2023.
- What is the difference in offals — food supply between Cyprus and French Polynesia?
- 276 million Kcal, with Cyprus ahead.
- How many years of comparable data are there for Cyprus and French Polynesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Cyprus and French Polynesia rank globally for offals — food supply?
- Cyprus ranks 155th and French Polynesia ranks 156th of 182 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.