New Caledonia vs Samoa: Vegetal Products — Food supply
Vegetal Products — Food supply over time
- New Caledonia
- Samoa
How they compare
New Caledonia currently reports 234,071 million Kcal against 185,559 million Kcal in Samoa, a difference of 48,512 million Kcal.
That makes New Caledonia's figure about 1.3 times Samoa's.
Across all 14 years both countries report, New Caledonia has been ahead every year.
New Caledonia ranks 178th and Samoa ranks 180th of 194 countries.
New Caledonia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | New Caledonia | Samoa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 207,144 million Kcal | 163,703 million Kcal | 43,440 million Kcal | New Caledonia |
| 2020s | 228,340 million Kcal | 184,384 million Kcal | 43,956 million Kcal | New Caledonia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetal products — food supply, New Caledonia or Samoa?
- New Caledonia, at 234,071 million Kcal against 185,559 million Kcal in Samoa as of 2023.
- What is the difference in vegetal products — food supply between New Caledonia and Samoa?
- 48,512 million Kcal, with New Caledonia ahead.
- How many years of comparable data are there for New Caledonia and Samoa?
- 14 years are reported by both, from 2010 to 2023.
- How do New Caledonia and Samoa rank globally for vegetal products — food supply?
- New Caledonia ranks 178th and Samoa ranks 180th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetal Products — 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.