Morocco vs United Kingdom: Pepper — Food supply
Pepper — Food supply over time
- Morocco
- United Kingdom
How they compare
United Kingdom currently reports 29,768 million Kcal against 22,755 million Kcal in Morocco, a difference of 7,013 million Kcal.
That makes United Kingdom's figure about 1.3 times Morocco's.
Across all 14 years both countries report, United Kingdom has been ahead every year.
Morocco ranks 19th and United Kingdom ranks 17th of 193 countries.
United Kingdom has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Morocco | United Kingdom | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,180 million Kcal | 33,434 million Kcal | 31,255 million Kcal | United Kingdom |
| 2020s | 18,330 million Kcal | 34,410 million Kcal | 16,080 million Kcal | United Kingdom |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pepper — food supply, Morocco or United Kingdom?
- United Kingdom, at 29,768 million Kcal against 22,755 million Kcal in Morocco as of 2023.
- What is the difference in pepper — food supply between Morocco and United Kingdom?
- 7,013 million Kcal, with United Kingdom ahead.
- How many years of comparable data are there for Morocco and United Kingdom?
- 14 years are reported by both, from 2010 to 2023.
- How do Morocco and United Kingdom rank globally for pepper — food supply?
- Morocco ranks 19th and United Kingdom ranks 17th 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.