Morocco vs Turkey: Pineapples and products — Food supply
Pineapples and products — Food supply over time
- Morocco
- Turkey
How they compare
Turkey currently reports 4,847 million Kcal against 4,575 million Kcal in Morocco, a difference of 272 million Kcal.
That makes Turkey's figure about 1.1 times Morocco's.
Across all 14 years both countries report, Turkey has been ahead every year.
Morocco ranks 88th and Turkey ranks 86th of 194 countries.
Turkey has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Morocco | Turkey | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,956 million Kcal | 4,501 million Kcal | 2,544 million Kcal | Turkey |
| 2020s | 3,586 million Kcal | 6,330 million Kcal | 2,744 million Kcal | Turkey |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pineapples and products — food supply, Morocco or Turkey?
- Turkey, at 4,847 million Kcal against 4,575 million Kcal in Morocco as of 2023.
- What is the difference in pineapples and products — food supply between Morocco and Turkey?
- 272 million Kcal, with Turkey ahead.
- How many years of comparable data are there for Morocco and Turkey?
- 14 years are reported by both, from 2010 to 2023.
- How do Morocco and Turkey rank globally for pineapples and products — food supply?
- Morocco ranks 88th and Turkey ranks 86th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pineapples and products — 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.