Madagascar vs Rwanda: Animal fats — Food supply
Animal fats — Food supply over time
- Madagascar
- Rwanda
How they compare
Rwanda currently reports 26,835 million Kcal against 22,671 million Kcal in Madagascar, a difference of 4,164 million Kcal.
That makes Rwanda's figure about 1.2 times Madagascar's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Madagascar ahead.
Madagascar ranks 126th and Rwanda ranks 124th of 164 countries.
Across the 2 decades both report, Madagascar averaged higher in 1 and Rwanda in 1.
Head to head by decade
| Decade | Madagascar | Rwanda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 49,102 million Kcal | 29,122 million Kcal | 19,979 million Kcal | Madagascar |
| 2020s | 28,160 million Kcal | 29,455 million Kcal | 1,294 million Kcal | Rwanda |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher animal fats — food supply, Madagascar or Rwanda?
- Rwanda, at 26,835 million Kcal against 22,671 million Kcal in Madagascar as of 2023.
- What is the difference in animal fats — food supply between Madagascar and Rwanda?
- 4,164 million Kcal, with Rwanda ahead.
- How many years of comparable data are there for Madagascar and Rwanda?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and Rwanda rank globally for animal fats — food supply?
- Madagascar ranks 126th and Rwanda ranks 124th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Animal fats — 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.