Ireland vs Switzerland: Rice and products — Food supply
Rice and products — Food supply over time
- Ireland
- Switzerland
How they compare
Ireland currently reports 93,474 million Kcal against 87,415 million Kcal in Switzerland, a difference of 6,059 million Kcal.
That makes Ireland's figure about 1.1 times Switzerland's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Switzerland ahead.
Ireland ranks 120th and Switzerland ranks 122nd of 164 countries.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ireland | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 59,664 million Kcal | 82,667 million Kcal | 23,003 million Kcal | Switzerland |
| 2020s | 80,389 million Kcal | 82,720 million Kcal | 2,331 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher rice and products — food supply, Ireland or Switzerland?
- Ireland, at 93,474 million Kcal against 87,415 million Kcal in Switzerland as of 2023.
- What is the difference in rice and products — food supply between Ireland and Switzerland?
- 6,059 million Kcal, with Ireland ahead.
- How many years of comparable data are there for Ireland and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Ireland and Switzerland rank globally for rice and products — food supply?
- Ireland ranks 120th and Switzerland ranks 122nd 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.