Burkina Faso vs Uganda: Beverages, Fermented — Production
Beverages, Fermented — Production over time
- Burkina Faso
- Uganda
How they compare
Uganda currently reports 2,747 1000 t against 1,480 1000 t in Burkina Faso, a difference of 1,267 1000 t.
That makes Uganda's figure about 1.9 times Burkina Faso's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Burkina Faso ahead.
Burkina Faso ranks 5th and Uganda ranks 3rd of 82 countries.
Across the 2 decades both report, Burkina Faso averaged higher in 1 and Uganda in 1.
Head to head by decade
| Decade | Burkina Faso | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,875 1000 t | 2,155 1000 t | 719.9 1000 t | Burkina Faso |
| 2020s | 1,556 1000 t | 2,710 1000 t | 1,154 1000 t | Uganda |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — production, Burkina Faso or Uganda?
- Uganda, at 2,747 1000 t against 1,480 1000 t in Burkina Faso as of 2023.
- What is the difference in beverages, fermented — production between Burkina Faso and Uganda?
- 1,267 1000 t, with Uganda ahead.
- How many years of comparable data are there for Burkina Faso and Uganda?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Uganda rank globally for beverages, fermented — production?
- Burkina Faso ranks 5th and Uganda ranks 3rd of 82 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Fermented — Production. 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.