North Macedonia vs Switzerland: Starchy Roots — Processing
Starchy Roots — Processing over time
- North Macedonia
- Switzerland
How they compare
North Macedonia currently reports 30 1000 t against 19 1000 t in Switzerland, a difference of 11 1000 t.
That makes North Macedonia's figure about 1.6 times Switzerland's.
Across all 5 years both countries report, North Macedonia has been ahead every year.
North Macedonia ranks 22nd and Switzerland ranks 25th of 44 countries.
North Macedonia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | North Macedonia | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 35 1000 t | 34 1000 t | 1 1000 t | North Macedonia |
| 2020s | 30.75 1000 t | 22.5 1000 t | 8.25 1000 t | North Macedonia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — processing, North Macedonia or Switzerland?
- North Macedonia, at 30 1000 t against 19 1000 t in Switzerland as of 2023.
- What is the difference in starchy roots — processing between North Macedonia and Switzerland?
- 11 1000 t, with North Macedonia ahead.
- How many years of comparable data are there for North Macedonia and Switzerland?
- 5 years are reported by both, from 2019 to 2023.
- How do North Macedonia and Switzerland rank globally for starchy roots — processing?
- North Macedonia ranks 22nd and Switzerland ranks 25th of 44 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Processing. 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.