Malta vs Norway: Onions — Food supply
Onions — Food supply over time
- Malta
- Norway
How they compare
Norway currently reports 4,135 million Kcal against 4,077 million Kcal in Malta, a difference of 58 million Kcal.
Across all 14 years both countries report, Norway has been ahead every year.
Malta ranks 119th and Norway ranks 118th of 162 countries.
Norway has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Malta | Norway | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,117 million Kcal | 5,234 million Kcal | 2,117 million Kcal | Norway |
| 2020s | 3,800 million Kcal | 4,620 million Kcal | 819.5 million Kcal | Norway |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, Malta or Norway?
- Norway, at 4,135 million Kcal against 4,077 million Kcal in Malta as of 2023.
- What is the difference in onions — food supply between Malta and Norway?
- 58 million Kcal, with Norway ahead.
- How many years of comparable data are there for Malta and Norway?
- 14 years are reported by both, from 2010 to 2023.
- How do Malta and Norway rank globally for onions — food supply?
- Malta ranks 119th and Norway ranks 118th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — 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.