Uganda vs World: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Uganda
- World
How they compare
World currently reports 10.95 million million Kcal against 986,627 million Kcal in Uganda, a difference of 9.97 million million Kcal.
That makes World's figure about 11.1 times Uganda's.
Across all 14 years both countries report, World has been ahead every year.
Uganda ranks 4th and World ranks 1st of 160 countries.
World has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Uganda | World | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 759,504 million Kcal | 9.55 million million Kcal | 8.79 million million Kcal | World |
| 2020s | 1.01 million million Kcal | 10.73 million million Kcal | 9.71 million million Kcal | World |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Uganda or World?
- World, at 10.95 million million Kcal against 986,627 million Kcal in Uganda as of 2023.
- What is the difference in beverages, fermented — food supply between Uganda and World?
- 9.97 million million Kcal, with World ahead.
- How many years of comparable data are there for Uganda and World?
- 14 years are reported by both, from 2010 to 2023.
- How do Uganda and World rank globally for beverages, fermented — food supply?
- Uganda ranks 4th and World ranks 1st 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.