New Zealand vs Tonga: Roots, Other — Food supply
Roots, Other — Food supply over time
- New Zealand
- Tonga
How they compare
New Zealand currently reports 3,702 million Kcal against 3,300 million Kcal in Tonga, a difference of 402 million Kcal.
That makes New Zealand's figure about 1.1 times Tonga's.
Across all 5 years both countries report, New Zealand has been ahead every year.
New Zealand ranks 73rd and Tonga ranks 76th of 189 countries.
New Zealand has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Zealand | Tonga | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,116 million Kcal | 2,864 million Kcal | 1,252 million Kcal | New Zealand |
| 2020s | 4,035 million Kcal | 3,251 million Kcal | 783.62 million Kcal | New Zealand |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher roots, other — food supply, New Zealand or Tonga?
- New Zealand, at 3,702 million Kcal against 3,300 million Kcal in Tonga as of 2023.
- What is the difference in roots, other — food supply between New Zealand and Tonga?
- 402 million Kcal, with New Zealand ahead.
- How many years of comparable data are there for New Zealand and Tonga?
- 5 years are reported by both, from 2019 to 2023.
- How do New Zealand and Tonga rank globally for roots, other — food supply?
- New Zealand ranks 73rd and Tonga ranks 76th of 189 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Roots, Other — 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.