Mauritius vs Slovakia: Spices — Food supply
Spices — Food supply over time
- Mauritius
- Slovakia
How they compare
Mauritius currently reports 9,401 million Kcal against 8,850 million Kcal in Slovakia, a difference of 551 million Kcal.
That makes Mauritius's figure about 1.1 times Slovakia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Slovakia ahead.
Mauritius ranks 113th and Slovakia ranks 116th of 194 countries.
Across the 2 decades both report, Mauritius averaged higher in 1 and Slovakia in 1.
Head to head by decade
| Decade | Mauritius | Slovakia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 7,665 million Kcal | 10,555 million Kcal | 2,891 million Kcal | Slovakia |
| 2020s | 9,668 million Kcal | 9,041 million Kcal | 627.08 million Kcal | Mauritius |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Mauritius or Slovakia?
- Mauritius, at 9,401 million Kcal against 8,850 million Kcal in Slovakia as of 2023.
- What is the difference in spices — food supply between Mauritius and Slovakia?
- 551 million Kcal, with Mauritius ahead.
- How many years of comparable data are there for Mauritius and Slovakia?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Slovakia rank globally for spices — food supply?
- Mauritius ranks 113th and Slovakia ranks 116th of 194 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.