Austria vs Cuba: Pigmeat — Food supply
Pigmeat — Food supply over time
- Austria
- Cuba
How they compare
Austria currently reports 631,025 million Kcal against 606,016 million Kcal in Cuba, a difference of 25,009 million Kcal.
Across all 10 years both countries report, Austria has been ahead every year.
Austria ranks 36th and Cuba ranks 37th of 162 countries.
Austria has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher pigmeat — food supply, Austria or Cuba?
- Austria, at 631,025 million Kcal against 606,016 million Kcal in Cuba as of 2023.
- What is the difference in pigmeat — food supply between Austria and Cuba?
- 25,009 million Kcal, with Austria ahead.
- How many years of comparable data are there for Austria and Cuba?
- 10 years are reported by both, from 2010 to 2019.
- How do Austria and Cuba rank globally for pigmeat — food supply?
- Austria ranks 36th and Cuba ranks 37th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pigmeat — 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.