Madagascar vs Mauritius: Sugar cane — Food supply quantity
Sugar cane — Food supply quantity over time
- Madagascar
- Mauritius
How they compare
Madagascar currently reports 65.7 kg/cap against 56.47 kg/cap in Mauritius, a difference of 9.23 kg/cap.
That makes Madagascar's figure about 1.2 times Mauritius's.
Across all 5 years both countries report, Madagascar has been ahead every year.
Madagascar ranks 1st and Mauritius ranks 3rd of 66 countries.
Madagascar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Madagascar | Mauritius | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 63.25 kg/cap | 28.53 kg/cap | 34.72 kg/cap | Madagascar |
| 2020s | 66.63 kg/cap | 43.42 kg/cap | 23.21 kg/cap | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar cane — food supply quantity, Madagascar or Mauritius?
- Madagascar, at 65.7 kg/cap against 56.47 kg/cap in Mauritius as of 2023.
- What is the difference in sugar cane — food supply quantity between Madagascar and Mauritius?
- 9.23 kg/cap, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Mauritius?
- 5 years are reported by both, from 2019 to 2023.
- How do Madagascar and Mauritius rank globally for sugar cane — food supply quantity?
- Madagascar ranks 1st and Mauritius ranks 3rd of 66 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar cane — Food supply quantity (kg/capita/yr). 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.