Denmark vs Eastern Africa: Wine — Food supply
Wine — Food supply over time
- Denmark
- Eastern Africa
How they compare
Denmark currently reports 114,046 million Kcal against 39,560 million Kcal in Eastern Africa, a difference of 74,486 million Kcal.
That makes Denmark's figure about 2.9 times Eastern Africa's.
Across all 14 years both countries report, Denmark has been ahead every year.
Denmark ranks 25th and Eastern Africa ranks 26th of 162 countries.
Denmark has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Eastern Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 123,405 million Kcal | 23,968 million Kcal | 99,437 million Kcal | Denmark |
| 2020s | 121,247 million Kcal | 38,682 million Kcal | 82,565 million Kcal | Denmark |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Denmark or Eastern Africa?
- Denmark, at 114,046 million Kcal against 39,560 million Kcal in Eastern Africa as of 2023.
- What is the difference in wine — food supply between Denmark and Eastern Africa?
- 74,486 million Kcal, with Denmark ahead.
- How many years of comparable data are there for Denmark and Eastern Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Eastern Africa rank globally for wine — food supply?
- Denmark ranks 25th and Eastern Africa ranks 26th 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.