Maldives vs Vanuatu: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Maldives
- Vanuatu
How they compare
Maldives currently reports 30,642 million Kcal against 28,339 million Kcal in Vanuatu, a difference of 2,303 million Kcal.
That makes Maldives's figure about 1.1 times Vanuatu's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Vanuatu ahead.
Maldives ranks 151st and Vanuatu ranks 152nd of 164 countries.
Vanuatu has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Maldives | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,878 million Kcal | 23,926 million Kcal | 12,048 million Kcal | Vanuatu |
| 2020s | 26,439 million Kcal | 30,416 million Kcal | 3,977 million Kcal | Vanuatu |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Maldives or Vanuatu?
- Maldives, at 30,642 million Kcal against 28,339 million Kcal in Vanuatu as of 2023.
- What is the difference in vegetable oils — food supply between Maldives and Vanuatu?
- 2,303 million Kcal, with Maldives ahead.
- How many years of comparable data are there for Maldives and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do Maldives and Vanuatu rank globally for vegetable oils — food supply?
- Maldives ranks 151st and Vanuatu ranks 152nd 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.