Ecuador vs United Arab Emirates: Poultry Meat — Fat supply quantity
Poultry Meat — Fat supply quantity over time
- Ecuador
- United Arab Emirates
How they compare
Ecuador currently reports 45,186 t against 39,268 t in United Arab Emirates, a difference of 5,918 t.
That makes Ecuador's figure about 1.2 times United Arab Emirates's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Ecuador ahead.
Ecuador ranks 35th and United Arab Emirates ranks 38th of 164 countries.
Ecuador has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ecuador | United Arab Emirates | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 26,857 t | 19,110 t | 7,748 t | Ecuador |
| 2020s | 40,515 t | 39,075 t | 1,440 t | Ecuador |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — fat supply quantity, Ecuador or United Arab Emirates?
- Ecuador, at 45,186 t against 39,268 t in United Arab Emirates as of 2023.
- What is the difference in poultry meat — fat supply quantity between Ecuador and United Arab Emirates?
- 5,918 t, with Ecuador ahead.
- How many years of comparable data are there for Ecuador and United Arab Emirates?
- 14 years are reported by both, from 2010 to 2023.
- How do Ecuador and United Arab Emirates rank globally for poultry meat — fat supply quantity?
- Ecuador ranks 35th and United Arab Emirates ranks 38th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Poultry Meat — 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.