France vs Tunisia: Spices — Food supply
Spices — Food supply over time
- France
- Tunisia
How they compare
Tunisia currently reports 106,237 million Kcal against 96,710 million Kcal in France, a difference of 9,527 million Kcal.
That makes Tunisia's figure about 1.1 times France's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Tunisia ahead.
France ranks 33rd and Tunisia ranks 31st of 164 countries.
Tunisia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Tunisia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 69,008 million Kcal | 81,846 million Kcal | 12,837 million Kcal | Tunisia |
| 2020s | 98,614 million Kcal | 100,128 million Kcal | 1,514 million Kcal | Tunisia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, France or Tunisia?
- Tunisia, at 106,237 million Kcal against 96,710 million Kcal in France as of 2023.
- What is the difference in spices — food supply between France and Tunisia?
- 9,527 million Kcal, with Tunisia ahead.
- How many years of comparable data are there for France and Tunisia?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Tunisia rank globally for spices — food supply?
- France ranks 33rd and Tunisia ranks 31st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — 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.