New Zealand vs Qatar: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- New Zealand
- Qatar
How they compare
Qatar currently reports 475,237 million Kcal against 429,977 million Kcal in New Zealand, a difference of 45,260 million Kcal.
That makes Qatar's figure about 1.1 times New Zealand's.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was New Zealand ahead.
New Zealand ranks 123rd and Qatar ranks 122nd of 194 countries.
New Zealand has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Zealand | Qatar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 457,131 million Kcal | 446,817 million Kcal | 10,314 million Kcal | New Zealand |
| 2020s | 490,820 million Kcal | 438,376 million Kcal | 52,444 million Kcal | New Zealand |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, New Zealand or Qatar?
- Qatar, at 475,237 million Kcal against 429,977 million Kcal in New Zealand as of 2023.
- What is the difference in vegetable oils — food supply between New Zealand and Qatar?
- 45,260 million Kcal, with Qatar ahead.
- How many years of comparable data are there for New Zealand and Qatar?
- 5 years are reported by both, from 2019 to 2023.
- How do New Zealand and Qatar rank globally for vegetable oils — food supply?
- New Zealand ranks 123rd and Qatar ranks 122nd of 194 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.