Indonesia vs Peru: Pigmeat — Fat supply quantity
Pigmeat — Fat supply quantity over time
- Indonesia
- Peru
How they compare
Peru currently reports 32,668 t against 31,179 t in Indonesia, a difference of 1,489 t.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Indonesia ahead.
Indonesia ranks 47th and Peru ranks 46th of 180 countries.
Indonesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Indonesia | Peru | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 63,664 t | 22,518 t | 41,146 t | Indonesia |
| 2020s | 47,829 t | 29,244 t | 18,585 t | Indonesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pigmeat — fat supply quantity, Indonesia or Peru?
- Peru, at 32,668 t against 31,179 t in Indonesia as of 2023.
- What is the difference in pigmeat — fat supply quantity between Indonesia and Peru?
- 1,489 t, with Peru ahead.
- How many years of comparable data are there for Indonesia and Peru?
- 14 years are reported by both, from 2010 to 2023.
- How do Indonesia and Peru rank globally for pigmeat — fat supply quantity?
- Indonesia ranks 47th and Peru ranks 46th of 180 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pigmeat — Fat supply quantity (t). 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.