Chile vs Switzerland: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Chile
- Switzerland
How they compare
Switzerland currently reports 1.80 million million Kcal against 1.69 million million Kcal in Chile, a difference of 113,730 million Kcal.
That makes Switzerland's figure about 1.1 times Chile's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Switzerland ahead.
Chile ranks 68th and Switzerland ranks 65th of 164 countries.
Across the 2 decades both report, Chile averaged higher in 1 and Switzerland in 1.
Head to head by decade
| Decade | Chile | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.27 million million Kcal | 1.57 million million Kcal | 297,806 million Kcal | Switzerland |
| 2020s | 1.87 million million Kcal | 1.77 million million Kcal | 98,730 million Kcal | Chile |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Chile or Switzerland?
- Switzerland, at 1.80 million million Kcal against 1.69 million million Kcal in Chile as of 2023.
- What is the difference in vegetable oils — food supply between Chile and Switzerland?
- 113,730 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Chile and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Chile and Switzerland rank globally for vegetable oils — food supply?
- Chile ranks 68th and Switzerland ranks 65th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — 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.