Australia vs Morocco: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Australia
- Morocco
How they compare
Australia currently reports 1.13 million million Kcal against 999,506 million Kcal in Morocco, a difference of 131,094 million Kcal.
That makes Australia's figure about 1.1 times Morocco's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Morocco ahead.
Australia ranks 47th and Morocco ranks 48th of 164 countries.
Across the 2 decades both report, Australia averaged higher in 1 and Morocco in 1.
Head to head by decade
| Decade | Australia | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 859,416 million Kcal | 1.00 million million Kcal | 141,111 million Kcal | Morocco |
| 2020s | 949,137 million Kcal | 931,022 million Kcal | 18,116 million Kcal | Australia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Australia or Morocco?
- Australia, at 1.13 million million Kcal against 999,506 million Kcal in Morocco as of 2023.
- What is the difference in starchy roots — food supply between Australia and Morocco?
- 131,094 million Kcal, with Australia ahead.
- How many years of comparable data are there for Australia and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Australia and Morocco rank globally for starchy roots — food supply?
- Australia ranks 47th and Morocco ranks 48th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.