Austria vs Switzerland: Wine — Food supply
Wine — Food supply over time
- Austria
- Switzerland
How they compare
Switzerland currently reports 219,932 million Kcal against 193,132 million Kcal in Austria, a difference of 26,800 million Kcal.
That makes Switzerland's figure about 1.1 times Austria's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Switzerland ahead.
Austria ranks 19th and Switzerland ranks 18th of 162 countries.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Austria | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 207,257 million Kcal | 232,958 million Kcal | 25,701 million Kcal | Switzerland |
| 2020s | 191,600 million Kcal | 216,798 million Kcal | 25,199 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Austria or Switzerland?
- Switzerland, at 219,932 million Kcal against 193,132 million Kcal in Austria as of 2023.
- What is the difference in wine — food supply between Austria and Switzerland?
- 26,800 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Austria and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Austria and Switzerland rank globally for wine — food supply?
- Austria ranks 19th and Switzerland ranks 18th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wine — 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.