Cyprus vs Luxembourg: Wheat and products — Food supply
Wheat and products — Food supply over time
- Cyprus
- Luxembourg
How they compare
Cyprus currently reports 294,543 million Kcal against 209,325 million Kcal in Luxembourg, a difference of 85,218 million Kcal.
That makes Cyprus's figure about 1.4 times Luxembourg's.
Across all 14 years both countries report, Cyprus has been ahead every year.
Cyprus ranks 125th and Luxembourg ranks 128th of 164 countries.
Cyprus has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cyprus | Luxembourg | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 375,311 million Kcal | 154,055 million Kcal | 221,256 million Kcal | Cyprus |
| 2020s | 333,830 million Kcal | 200,755 million Kcal | 133,075 million Kcal | Cyprus |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wheat and products — food supply, Cyprus or Luxembourg?
- Cyprus, at 294,543 million Kcal against 209,325 million Kcal in Luxembourg as of 2023.
- What is the difference in wheat and products — food supply between Cyprus and Luxembourg?
- 85,218 million Kcal, with Cyprus ahead.
- How many years of comparable data are there for Cyprus and Luxembourg?
- 14 years are reported by both, from 2010 to 2023.
- How do Cyprus and Luxembourg rank globally for wheat and products — food supply?
- Cyprus ranks 125th and Luxembourg ranks 128th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wheat and 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.