New Zealand vs Oman: Starchy Roots — Food
Starchy Roots — Food over time
- New Zealand
- Oman
How they compare
New Zealand currently reports 261 1000 t against 206 1000 t in Oman, a difference of 55 1000 t.
That makes New Zealand's figure about 1.3 times Oman's.
Across all 14 years both countries report, New Zealand has been ahead every year.
New Zealand ranks 98th and Oman ranks 99th of 164 countries.
New Zealand has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Zealand | Oman | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 323.9 1000 t | 119.8 1000 t | 204.1 1000 t | New Zealand |
| 2020s | 279.25 1000 t | 191.25 1000 t | 88 1000 t | New Zealand |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food, New Zealand or Oman?
- New Zealand, at 261 1000 t against 206 1000 t in Oman as of 2023.
- What is the difference in starchy roots — food between New Zealand and Oman?
- 55 1000 t, with New Zealand ahead.
- How many years of comparable data are there for New Zealand and Oman?
- 14 years are reported by both, from 2010 to 2023.
- How do New Zealand and Oman rank globally for starchy roots — food?
- New Zealand ranks 98th and Oman ranks 99th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Food. 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.