Finland vs Moldova: Olives (including preserved) — Food supply
Olives (including preserved) — Food supply over time
- Finland
- Moldova
How they compare
Finland currently reports 4,160 million Kcal against 3,317 million Kcal in Moldova, a difference of 843 million Kcal.
That makes Finland's figure about 1.3 times Moldova's.
Across all 14 years both countries report, Finland has been ahead every year.
Finland ranks 62nd and Moldova ranks 65th of 191 countries.
Finland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Finland | Moldova | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,270 million Kcal | 2,595 million Kcal | 1,675 million Kcal | Finland |
| 2020s | 4,116 million Kcal | 3,303 million Kcal | 812.79 million Kcal | Finland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — food supply, Finland or Moldova?
- Finland, at 4,160 million Kcal against 3,317 million Kcal in Moldova as of 2023.
- What is the difference in olives (including preserved) — food supply between Finland and Moldova?
- 843 million Kcal, with Finland ahead.
- How many years of comparable data are there for Finland and Moldova?
- 14 years are reported by both, from 2010 to 2023.
- How do Finland and Moldova rank globally for olives (including preserved) — food supply?
- Finland ranks 62nd and Moldova ranks 65th of 191 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.