Georgia vs Morocco: Wine — Food supply
Wine — Food supply over time
- Georgia
- Morocco
How they compare
Morocco currently reports 38,578 million Kcal against 29,250 million Kcal in Georgia, a difference of 9,328 million Kcal.
That makes Morocco's figure about 1.3 times Georgia's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Georgia ahead.
Georgia ranks 43rd and Morocco ranks 40th of 162 countries.
Across the 2 decades both report, Georgia averaged higher in 1 and Morocco in 1.
Head to head by decade
| Decade | Georgia | Morocco | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 47,229 million Kcal | 24,164 million Kcal | 23,065 million Kcal | Georgia |
| 2020s | 23,795 million Kcal | 37,081 million Kcal | 13,286 million Kcal | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Georgia or Morocco?
- Morocco, at 38,578 million Kcal against 29,250 million Kcal in Georgia as of 2023.
- What is the difference in wine — food supply between Georgia and Morocco?
- 9,328 million Kcal, with Morocco ahead.
- How many years of comparable data are there for Georgia and Morocco?
- 14 years are reported by both, from 2010 to 2023.
- How do Georgia and Morocco rank globally for wine — food supply?
- Georgia ranks 43rd and Morocco ranks 40th 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.