Dominican Republic vs Niger: Bovine Meat — Food supply
Bovine Meat — Food supply over time
- Dominican Republic
- Niger
How they compare
Dominican Republic currently reports 141,537 million Kcal against 141,356 million Kcal in Niger, a difference of 181 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Dominican Republic ahead.
Dominican Republic ranks 89th and Niger ranks 90th of 194 countries.
Dominican Republic has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Dominican Republic | Niger | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 184,173 million Kcal | 127,868 million Kcal | 56,305 million Kcal | Dominican Republic |
| 2020s | 139,239 million Kcal | 136,883 million Kcal | 2,356 million Kcal | Dominican Republic |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher bovine meat — food supply, Dominican Republic or Niger?
- Dominican Republic, at 141,537 million Kcal against 141,356 million Kcal in Niger as of 2023.
- What is the difference in bovine meat — food supply between Dominican Republic and Niger?
- 181 million Kcal, with Dominican Republic ahead.
- How many years of comparable data are there for Dominican Republic and Niger?
- 14 years are reported by both, from 2010 to 2023.
- How do Dominican Republic and Niger rank globally for bovine meat — food supply?
- Dominican Republic ranks 89th and Niger ranks 90th 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.