Papua New Guinea vs Spain: Oilcrops — Food supply
Oilcrops — Food supply over time
- Papua New Guinea
- Spain
How they compare
Papua New Guinea currently reports 648,634 million Kcal against 631,334 million Kcal in Spain, a difference of 17,300 million Kcal.
The two have swapped places 7 times across 14 shared years of data; in 2010 it was Spain ahead.
Papua New Guinea ranks 41st and Spain ranks 43rd of 194 countries.
Spain has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Papua New Guinea | Spain | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 651,157 million Kcal | 678,090 million Kcal | 26,934 million Kcal | Spain |
| 2020s | 598,683 million Kcal | 692,552 million Kcal | 93,868 million Kcal | Spain |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oilcrops — food supply, Papua New Guinea or Spain?
- Papua New Guinea, at 648,634 million Kcal against 631,334 million Kcal in Spain as of 2023.
- What is the difference in oilcrops — food supply between Papua New Guinea and Spain?
- 17,300 million Kcal, with Papua New Guinea ahead.
- How many years of comparable data are there for Papua New Guinea and Spain?
- 14 years are reported by both, from 2010 to 2023.
- How do Papua New Guinea and Spain rank globally for oilcrops — food supply?
- Papua New Guinea ranks 41st and Spain ranks 43rd of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oilcrops — 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.