Mauritius vs Uruguay: Pimento — Food supply
Pimento — Food supply over time
- Mauritius
- Uruguay
How they compare
Mauritius currently reports 877.45 million Kcal against 795.18 million Kcal in Uruguay, a difference of 82.27 million Kcal.
That makes Mauritius's figure about 1.1 times Uruguay's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Mauritius ahead.
Mauritius ranks 93rd and Uruguay ranks 95th of 161 countries.
Mauritius has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Uruguay | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 916.81 million Kcal | 764.33 million Kcal | 152.48 million Kcal | Mauritius |
| 2020s | 1,030 million Kcal | 807.65 million Kcal | 222.07 million Kcal | Mauritius |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pimento — food supply, Mauritius or Uruguay?
- Mauritius, at 877.45 million Kcal against 795.18 million Kcal in Uruguay as of 2023.
- What is the difference in pimento — food supply between Mauritius and Uruguay?
- 82.27 million Kcal, with Mauritius ahead.
- How many years of comparable data are there for Mauritius and Uruguay?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Uruguay rank globally for pimento — food supply?
- Mauritius ranks 93rd and Uruguay ranks 95th of 161 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pimento — 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.