France vs United States: Wine — Food supply
Wine — Food supply over time
- France
- United States
How they compare
France currently reports 2.43 million million Kcal against 2.29 million million Kcal in United States, a difference of 142,830 million Kcal.
That makes France's figure about 1.1 times United States's.
The two have swapped places 6 times across 14 shared years of data; in 2010 it was France ahead.
France ranks 1st and United States ranks 2nd of 191 countries.
Across the 2 decades both report, France averaged higher in 1 and United States in 1.
Head to head by decade
| Decade | France | United States | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2.17 million million Kcal | 2.16 million million Kcal | 11,578 million Kcal | France |
| 2020s | 2.14 million million Kcal | 2.24 million million Kcal | 108,368 million Kcal | United States |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, France or United States?
- France, at 2.43 million million Kcal against 2.29 million million Kcal in United States as of 2023.
- What is the difference in wine — food supply between France and United States?
- 142,830 million Kcal, with France ahead.
- How many years of comparable data are there for France and United States?
- 14 years are reported by both, from 2010 to 2023.
- How do France and United States rank globally for wine — food supply?
- France ranks 1st and United States ranks 2nd of 191 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.