Cabo Verde vs Tunisia: Oranges, Mandarines — Food supply
Oranges, Mandarines — Food supply over time
- Cabo Verde
- Tunisia
How they compare
Tunisia currently reports 146,008 million Kcal against 1,441 million Kcal in Cabo Verde, a difference of 144,567 million Kcal.
That makes Tunisia's figure about 101.3 times Cabo Verde's.
Across all 14 years both countries report, Tunisia has been ahead every year.
Cabo Verde ranks 29th and Tunisia ranks 26th of 29 countries.
Tunisia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | Tunisia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,411 million Kcal | 67,518 million Kcal | 66,107 million Kcal | Tunisia |
| 2020s | 1,530 million Kcal | 148,550 million Kcal | 147,020 million Kcal | Tunisia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oranges, mandarines — food supply, Cabo Verde or Tunisia?
- Tunisia, at 146,008 million Kcal against 1,441 million Kcal in Cabo Verde as of 2023.
- What is the difference in oranges, mandarines — food supply between Cabo Verde and Tunisia?
- 144,567 million Kcal, with Tunisia ahead.
- How many years of comparable data are there for Cabo Verde and Tunisia?
- 14 years are reported by both, from 2010 to 2023.
- How do Cabo Verde and Tunisia rank globally for oranges, mandarines — food supply?
- Cabo Verde ranks 29th and Tunisia ranks 26th of 29 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oranges, Mandarines — 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.