Eastern Europe vs Kenya: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Eastern Europe
- Kenya
How they compare
Kenya currently reports 181,783 million Kcal against 84,893 million Kcal in Eastern Europe, a difference of 96,890 million Kcal.
That makes Kenya's figure about 2.1 times Eastern Europe's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Eastern Europe ahead.
Eastern Europe ranks 15th 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 | 226,274 million Kcal | 125,085 million Kcal | 101,189 million Kcal | Eastern Europe |
| 2020s | 99,464 million Kcal | 143,580 million Kcal | 44,116 million Kcal | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Eastern Europe or Kenya?
- Kenya, at 181,783 million Kcal against 84,893 million Kcal in Eastern Europe as of 2023.
- What is the difference in beverages, fermented — food supply between Eastern Europe and Kenya?
- 96,890 million Kcal, 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 — food supply?
- Eastern Europe ranks 15th 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 — 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.