Egypt vs Saudi Arabia: Olives (including preserved) — Food supply
Olives (including preserved) — Food supply over time
- Egypt
- Saudi Arabia
How they compare
Saudi Arabia currently reports 477,961 million Kcal against 375,126 million Kcal in Egypt, a difference of 102,835 million Kcal.
That makes Saudi Arabia's figure about 1.3 times Egypt's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Egypt ahead.
Egypt ranks 4th and Saudi Arabia ranks 1st of 163 countries.
Egypt has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Egypt | Saudi Arabia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 729,465 million Kcal | 56,114 million Kcal | 673,351 million Kcal | Egypt |
| 2020s | 771,947 million Kcal | 401,007 million Kcal | 370,940 million Kcal | Egypt |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — food supply, Egypt or Saudi Arabia?
- Saudi Arabia, at 477,961 million Kcal against 375,126 million Kcal in Egypt as of 2023.
- What is the difference in olives (including preserved) — food supply between Egypt and Saudi Arabia?
- 102,835 million Kcal, with Saudi Arabia ahead.
- How many years of comparable data are there for Egypt and Saudi Arabia?
- 14 years are reported by both, from 2010 to 2023.
- How do Egypt and Saudi Arabia rank globally for olives (including preserved) — food supply?
- Egypt ranks 4th and Saudi Arabia ranks 1st of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olives (including preserved) — 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.