Morocco vs United Arab Emirates: Vegetables, other — Losses
Vegetables, other — Losses over time
- Morocco
- United Arab Emirates
How they compare
Morocco currently reports 260 1000 t against 243 1000 t in United Arab Emirates, a difference of 17 1000 t.
That makes Morocco's figure about 1.1 times United Arab Emirates's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Morocco ahead.
Morocco ranks 27th and United Arab Emirates ranks 30th of 164 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Morocco | United Arab Emirates | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 280.9 1000 t | 154.9 1000 t | 126 1000 t | Morocco |
| 2020s | 264.25 1000 t | 251.25 1000 t | 13 1000 t | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables, other — losses, Morocco or United Arab Emirates?
- Morocco, at 260 1000 t against 243 1000 t in United Arab Emirates as of 2023.
- What is the difference in vegetables, other — losses between Morocco and United Arab Emirates?
- 17 1000 t, with Morocco ahead.
- How many years of comparable data are there for Morocco and United Arab Emirates?
- 14 years are reported by both, from 2010 to 2023.
- How do Morocco and United Arab Emirates rank globally for vegetables, other — losses?
- Morocco ranks 27th and United Arab Emirates ranks 30th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables, other — Losses. 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.