France vs South Africa: Offals — Food supply
Offals — Food supply over time
- France
- South Africa
How they compare
South Africa currently reports 575,581 million Kcal against 479,929 million Kcal in France, a difference of 95,652 million Kcal.
That makes South Africa's figure about 1.2 times France's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was France ahead.
France ranks 11th and South Africa ranks 9th of 164 countries.
Across the 2 decades both report, France averaged higher in 1 and South Africa in 1.
Head to head by decade
| Decade | France | South Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 532,230 million Kcal | 393,715 million Kcal | 138,515 million Kcal | France |
| 2020s | 491,265 million Kcal | 556,758 million Kcal | 65,492 million Kcal | South Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals — food supply, France or South Africa?
- South Africa, at 575,581 million Kcal against 479,929 million Kcal in France as of 2023.
- What is the difference in offals — food supply between France and South Africa?
- 95,652 million Kcal, with South Africa ahead.
- How many years of comparable data are there for France and South Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do France and South Africa rank globally for offals — food supply?
- France ranks 11th and South Africa ranks 9th of 164 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.