Eastern Europe vs Kenya: Beverages, Fermented — Domestic supply quantity
Beverages, Fermented — Domestic supply quantity over time
- Eastern Europe
- Kenya
How they compare
Kenya currently reports 578 1000 t against 154 1000 t in Eastern Europe, a difference of 424 1000 t.
That makes Kenya's figure about 3.8 times Eastern Europe's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Eastern Europe ahead.
Eastern Europe ranks 16th and Kenya ranks 12th of 29 groups.
Across the 2 decades both report, Eastern Europe averaged higher in 1 and Kenya in 1.
Head to head by decade
| Decade | Eastern Europe | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 410.8 1000 t | 391 1000 t | 19.8 1000 t | Eastern Europe |
| 2020s | 180.75 1000 t | 455.5 1000 t | 274.75 1000 t | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — domestic supply quantity, Eastern Europe or Kenya?
- Kenya, at 578 1000 t against 154 1000 t in Eastern Europe as of 2023.
- What is the difference in beverages, fermented — domestic supply quantity between Eastern Europe and Kenya?
- 424 1000 t, with Kenya ahead.
- How many years of comparable data are there for Eastern Europe and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Europe and Kenya rank globally for beverages, fermented — domestic supply quantity?
- Eastern Europe ranks 16th and Kenya ranks 12th of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Fermented — Domestic supply quantity. 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.