Eastern Africa vs South Africa: Wine — Food supply
Wine — Food supply over time
- Eastern Africa
- South Africa
How they compare
South Africa currently reports 139,346 million Kcal against 39,560 million Kcal in Eastern Africa, a difference of 99,786 million Kcal.
That makes South Africa's figure about 3.5 times Eastern Africa's.
Across all 14 years both countries report, South Africa has been ahead every year.
Eastern Africa ranks 26th and South Africa ranks 23rd of 29 groups.
South Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eastern Africa | South Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 23,968 million Kcal | 233,444 million Kcal | 209,476 million Kcal | South Africa |
| 2020s | 38,682 million Kcal | 153,516 million Kcal | 114,834 million Kcal | South Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Eastern Africa or South Africa?
- South Africa, at 139,346 million Kcal against 39,560 million Kcal in Eastern Africa as of 2023.
- What is the difference in wine — food supply between Eastern Africa and South Africa?
- 99,786 million Kcal, with South Africa ahead.
- How many years of comparable data are there for Eastern Africa and South Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Africa and South Africa rank globally for wine — food supply?
- Eastern Africa ranks 26th and South Africa ranks 23rd of 29 groups.
- 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.