Norway vs Zimbabwe: Poultry Meat — Food supply
Poultry Meat — Food supply over time
- Norway
- Zimbabwe
How they compare
Norway currently reports 161,705 million Kcal against 145,444 million Kcal in Zimbabwe, a difference of 16,261 million Kcal.
That makes Norway's figure about 1.1 times Zimbabwe's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Norway ahead.
Norway ranks 86th and Zimbabwe ranks 89th of 164 countries.
Across the 2 decades both report, Norway averaged higher in 1 and Zimbabwe in 1.
Head to head by decade
| Decade | Norway | Zimbabwe | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 142,814 million Kcal | 109,855 million Kcal | 32,959 million Kcal | Norway |
| 2020s | 157,764 million Kcal | 158,198 million Kcal | 434 million Kcal | Zimbabwe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — food supply, Norway or Zimbabwe?
- Norway, at 161,705 million Kcal against 145,444 million Kcal in Zimbabwe as of 2023.
- What is the difference in poultry meat — food supply between Norway and Zimbabwe?
- 16,261 million Kcal, with Norway ahead.
- How many years of comparable data are there for Norway and Zimbabwe?
- 14 years are reported by both, from 2010 to 2023.
- How do Norway and Zimbabwe rank globally for poultry meat — food supply?
- Norway ranks 86th and Zimbabwe ranks 89th of 164 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.