Maldives vs Turkmenistan: Pepper — Food supply
Pepper — Food supply over time
- Maldives
- Turkmenistan
How they compare
Turkmenistan currently reports 539.18 million Kcal against 523.26 million Kcal in Maldives, a difference of 15.92 million Kcal.
The two have swapped places 4 times across 10 shared years of data; in 2014 it was Turkmenistan ahead.
Maldives ranks 117th and Turkmenistan ranks 116th of 193 countries.
Across the 2 decades both report, Maldives averaged higher in 1 and Turkmenistan in 1.
Head to head by decade
| Decade | Maldives | Turkmenistan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 363.43 million Kcal | 315.75 million Kcal | 47.67 million Kcal | Maldives |
| 2020s | 409.88 million Kcal | 590.44 million Kcal | 180.56 million Kcal | Turkmenistan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pepper — food supply, Maldives or Turkmenistan?
- Turkmenistan, at 539.18 million Kcal against 523.26 million Kcal in Maldives as of 2023.
- What is the difference in pepper — food supply between Maldives and Turkmenistan?
- 15.92 million Kcal, with Turkmenistan ahead.
- How many years of comparable data are there for Maldives and Turkmenistan?
- 10 years are reported by both, from 2014 to 2023.
- How do Maldives and Turkmenistan rank globally for pepper — food supply?
- Maldives ranks 117th and Turkmenistan ranks 116th of 193 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.