Cameroon vs Ireland: Bovine Meat — Food supply
Bovine Meat — Food supply over time
- Cameroon
- Ireland
How they compare
Cameroon currently reports 249,839 million Kcal against 234,544 million Kcal in Ireland, a difference of 15,295 million Kcal.
That makes Cameroon's figure about 1.1 times Ireland's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Ireland ahead.
Cameroon ranks 64th and Ireland ranks 66th of 194 countries.
Across the 2 decades both report, Cameroon averaged higher in 1 and Ireland in 1.
Head to head by decade
| Decade | Cameroon | Ireland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 183,148 million Kcal | 186,877 million Kcal | 3,729 million Kcal | Ireland |
| 2020s | 241,810 million Kcal | 223,563 million Kcal | 18,248 million Kcal | Cameroon |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher bovine meat — food supply, Cameroon or Ireland?
- Cameroon, at 249,839 million Kcal against 234,544 million Kcal in Ireland as of 2023.
- What is the difference in bovine meat — food supply between Cameroon and Ireland?
- 15,295 million Kcal, with Cameroon ahead.
- How many years of comparable data are there for Cameroon and Ireland?
- 14 years are reported by both, from 2010 to 2023.
- How do Cameroon and Ireland rank globally for bovine meat — food supply?
- Cameroon ranks 64th and Ireland ranks 66th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Bovine Meat — 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.