Indonesia vs Malaysia: Pepper — Food supply
Pepper — Food supply over time
- Indonesia
- Malaysia
How they compare
Indonesia currently reports 112,378 million Kcal against 85,442 million Kcal in Malaysia, a difference of 26,936 million Kcal.
That makes Indonesia's figure about 1.3 times Malaysia's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Indonesia ahead.
Indonesia ranks 5th and Malaysia ranks 8th of 163 countries.
Indonesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Indonesia | Malaysia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 102,403 million Kcal | 54,628 million Kcal | 47,775 million Kcal | Indonesia |
| 2020s | 101,820 million Kcal | 81,239 million Kcal | 20,582 million Kcal | Indonesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pepper — food supply, Indonesia or Malaysia?
- Indonesia, at 112,378 million Kcal against 85,442 million Kcal in Malaysia as of 2023.
- What is the difference in pepper — food supply between Indonesia and Malaysia?
- 26,936 million Kcal, with Indonesia ahead.
- How many years of comparable data are there for Indonesia and Malaysia?
- 14 years are reported by both, from 2010 to 2023.
- How do Indonesia and Malaysia rank globally for pepper — food supply?
- Indonesia ranks 5th and Malaysia ranks 8th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pepper — 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.