Morocco vs Western Africa: Tobacco — Losses
Tobacco — Losses over time
- Morocco
- Western Africa
How they compare
Morocco currently reports 207 t against 193 t in Western Africa, a difference of 14 t.
That makes Morocco's figure about 1.1 times Western Africa's.
The two have swapped places 4 times across 53 shared years of data; in 1961 it was Morocco ahead.
Morocco ranks 15th and Western Africa ranks 17th of 21 countries.
Morocco has averaged higher in every one of the 6 decades both report.
Head to head by decade
| Decade | Morocco | Western Africa | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 121.56 t | 45.67 t | 75.89 t | Morocco |
| 1970s | 239.7 t | 103.2 t | 136.5 t | Morocco |
| 1980s | 340.7 t | 148.9 t | 191.8 t | Morocco |
| 1990s | 284.4 t | 215.6 t | 68.8 t | Morocco |
| 2000s | 202.8 t | 113.1 t | 89.7 t | Morocco |
| 2010s | 218.75 t | 192.75 t | 26 t | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tobacco — losses, Morocco or Western Africa?
- Morocco, at 207 t against 193 t in Western Africa as of 2013.
- What is the difference in tobacco — losses between Morocco and Western Africa?
- 14 t, with Morocco ahead.
- How many years of comparable data are there for Morocco and Western Africa?
- 53 years are reported by both, from 1961 to 2013.
- How do Morocco and Western Africa rank globally for tobacco — losses?
- Morocco ranks 15th and Western Africa ranks 17th of 21 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Tobacco — Losses. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.