Ghana vs Kenya: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Ghana
- Kenya
How they compare
Kenya currently reports 181,783 million Kcal against 139,217 million Kcal in Ghana, a difference of 42,566 million Kcal.
That makes Kenya's figure about 1.3 times Ghana's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Ghana ahead.
Ghana ranks 13th and Kenya ranks 12th of 160 countries.
Kenya has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ghana | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 95,199 million Kcal | 125,085 million Kcal | 29,886 million Kcal | Kenya |
| 2020s | 119,560 million Kcal | 143,580 million Kcal | 24,019 million Kcal | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Ghana or Kenya?
- Kenya, at 181,783 million Kcal against 139,217 million Kcal in Ghana as of 2023.
- What is the difference in beverages, fermented — food supply between Ghana and Kenya?
- 42,566 million Kcal, with Kenya ahead.
- How many years of comparable data are there for Ghana and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Ghana and Kenya rank globally for beverages, fermented — food supply?
- Ghana ranks 13th and Kenya ranks 12th of 160 countries.
- 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.