Comoros vs Morocco: Sweet potatoes — Food supply
Sweet potatoes — Food supply over time
- Comoros
- Morocco
How they compare
Morocco currently reports 10,366 million Kcal against 9,804 million Kcal in Comoros, a difference of 562 million Kcal.
That makes Morocco's figure about 1.1 times Comoros's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Morocco ahead.
Comoros ranks 60th and Morocco ranks 59th of 156 countries.
Across the 2 decades both report, Comoros averaged higher in 1 and Morocco in 1.
Head to head by decade
| Decade | Comoros | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 6,380 million Kcal | 15,307 million Kcal | 8,927 million Kcal | Morocco |
| 2020s | 9,576 million Kcal | 8,193 million Kcal | 1,383 million Kcal | Comoros |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sweet potatoes — food supply, Comoros or Morocco?
- Morocco, at 10,366 million Kcal against 9,804 million Kcal in Comoros as of 2023.
- What is the difference in sweet potatoes — food supply between Comoros and Morocco?
- 562 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Comoros and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Comoros and Morocco rank globally for sweet potatoes — food supply?
- Comoros ranks 60th and Morocco ranks 59th of 156 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sweet potatoes — 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.