New Zealand vs Senegal: Poultry Meat — Food supply
Poultry Meat — Food supply over time
- New Zealand
- Senegal
How they compare
Senegal currently reports 206,586 million Kcal against 185,979 million Kcal in New Zealand, a difference of 20,607 million Kcal.
That makes Senegal's figure about 1.1 times New Zealand's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was New Zealand ahead.
New Zealand ranks 91st and Senegal ranks 89th of 194 countries.
Across the 2 decades both report, New Zealand averaged higher in 1 and Senegal in 1.
Head to head by decade
| Decade | New Zealand | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 165,173 million Kcal | 111,288 million Kcal | 53,885 million Kcal | New Zealand |
| 2020s | 183,376 million Kcal | 189,488 million Kcal | 6,112 million Kcal | Senegal |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — food supply, New Zealand or Senegal?
- Senegal, at 206,586 million Kcal against 185,979 million Kcal in New Zealand as of 2023.
- What is the difference in poultry meat — food supply between New Zealand and Senegal?
- 20,607 million Kcal, with Senegal ahead.
- How many years of comparable data are there for New Zealand and Senegal?
- 14 years are reported by both, from 2010 to 2023.
- How do New Zealand and Senegal rank globally for poultry meat — food supply?
- New Zealand ranks 91st and Senegal ranks 89th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Poultry Meat — 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.