Fiji vs Senegal: Alcoholic Beverages — Food supply
Alcoholic Beverages — Food supply over time
- Fiji
- Senegal
How they compare
Fiji currently reports 25,228 million Kcal against 22,976 million Kcal in Senegal, a difference of 2,252 million Kcal.
That makes Fiji's figure about 1.1 times Senegal's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Senegal ahead.
Fiji ranks 122nd and Senegal ranks 123rd of 163 countries.
Senegal has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Fiji | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 14,905 million Kcal | 17,116 million Kcal | 2,212 million Kcal | Senegal |
| 2020s | 18,117 million Kcal | 20,512 million Kcal | 2,395 million Kcal | Senegal |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — food supply, Fiji or Senegal?
- Fiji, at 25,228 million Kcal against 22,976 million Kcal in Senegal as of 2023.
- What is the difference in alcoholic beverages — food supply between Fiji and Senegal?
- 2,252 million Kcal, with Fiji ahead.
- How many years of comparable data are there for Fiji and Senegal?
- 14 years are reported by both, from 2010 to 2023.
- How do Fiji and Senegal rank globally for alcoholic beverages — food supply?
- Fiji ranks 122nd and Senegal ranks 123rd of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — 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.