Honduras vs Morocco: Rice and products — Food supply
Rice and products — Food supply over time
- Honduras
- Morocco
How they compare
Honduras currently reports 436,045 million Kcal against 341,257 million Kcal in Morocco, a difference of 94,788 million Kcal.
That makes Honduras's figure about 1.3 times Morocco's.
Across all 14 years both countries report, Honduras has been ahead every year.
Honduras ranks 79th and Morocco ranks 81st of 164 countries.
Honduras has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Honduras | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 443,146 million Kcal | 145,684 million Kcal | 297,463 million Kcal | Honduras |
| 2020s | 478,029 million Kcal | 300,512 million Kcal | 177,517 million Kcal | Honduras |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher rice and products — food supply, Honduras or Morocco?
- Honduras, at 436,045 million Kcal against 341,257 million Kcal in Morocco as of 2023.
- What is the difference in rice and products — food supply between Honduras and Morocco?
- 94,788 million Kcal, with Honduras ahead.
- How many years of comparable data are there for Honduras and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Honduras and Morocco rank globally for rice and products — food supply?
- Honduras ranks 79th and Morocco ranks 81st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Rice 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.