Canada vs Denmark: Starchy Roots — Losses
Starchy Roots — Losses over time
- Canada
- Denmark
How they compare
Canada currently reports 506 1000 t against 418 1000 t in Denmark, a difference of 88 1000 t.
That makes Canada's figure about 1.2 times Denmark's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Canada ahead.
Canada ranks 28th and Denmark ranks 30th of 181 countries.
Canada has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Canada | Denmark | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 426.9 1000 t | 285.9 1000 t | 141 1000 t | Canada |
| 2020s | 467.75 1000 t | 399.5 1000 t | 68.25 1000 t | Canada |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — losses, Canada or Denmark?
- Canada, at 506 1000 t against 418 1000 t in Denmark as of 2023.
- What is the difference in starchy roots — losses between Canada and Denmark?
- 88 1000 t, with Canada ahead.
- How many years of comparable data are there for Canada and Denmark?
- 14 years are reported by both, from 2010 to 2023.
- How do Canada and Denmark rank globally for starchy roots — losses?
- Canada ranks 28th and Denmark ranks 30th of 181 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Losses. 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.