Mexico vs Nepal: Oranges, Mandarines — Processing
Oranges, Mandarines — Processing over time
- Mexico
- Nepal
How they compare
Nepal currently reports 54 1000 t against 33 1000 t in Mexico, a difference of 21 1000 t.
That makes Nepal's figure about 1.6 times Mexico's.
The two have swapped places 1 time across 5 shared years of data; in 2010 it was Mexico ahead.
Mexico ranks 12th and Nepal ranks 9th of 46 countries.
Mexico has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher oranges, mandarines — processing, Mexico or Nepal?
- Nepal, at 54 1000 t against 33 1000 t in Mexico as of 2014.
- What is the difference in oranges, mandarines — processing between Mexico and Nepal?
- 21 1000 t, with Nepal ahead.
- How many years of comparable data are there for Mexico and Nepal?
- 5 years are reported by both, from 2010 to 2014.
- How do Mexico and Nepal rank globally for oranges, mandarines — processing?
- Mexico ranks 12th and Nepal ranks 9th of 46 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oranges, Mandarines — Processing. 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.