Mauritius vs Vanuatu: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Mauritius
- Vanuatu
How they compare
Vanuatu currently reports 27,730 million Kcal against 26,873 million Kcal in Mauritius, a difference of 857 million Kcal.
Across all 14 years both countries report, Vanuatu has been ahead every year.
Mauritius ranks 136th and Vanuatu ranks 135th of 164 countries.
Vanuatu has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 20,502 million Kcal | 41,880 million Kcal | 21,377 million Kcal | Vanuatu |
| 2020s | 24,930 million Kcal | 36,942 million Kcal | 12,011 million Kcal | Vanuatu |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Mauritius or Vanuatu?
- Vanuatu, at 27,730 million Kcal against 26,873 million Kcal in Mauritius as of 2023.
- What is the difference in starchy roots — food supply between Mauritius and Vanuatu?
- 857 million Kcal, with Vanuatu ahead.
- How many years of comparable data are there for Mauritius and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Vanuatu rank globally for starchy roots — food supply?
- Mauritius ranks 136th and Vanuatu ranks 135th 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.