Ecuador vs Uganda: Bovine Meat — Food supply
Bovine Meat — Food supply over time
- Ecuador
- Uganda
How they compare
Uganda currently reports 479,814 million Kcal against 433,715 million Kcal in Ecuador, a difference of 46,099 million Kcal.
That makes Uganda's figure about 1.1 times Ecuador's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Ecuador ahead.
Ecuador ranks 37th and Uganda ranks 34th of 164 countries.
Across the 2 decades both report, Ecuador averaged higher in 1 and Uganda in 1.
Head to head by decade
| Decade | Ecuador | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 489,980 million Kcal | 377,893 million Kcal | 112,087 million Kcal | Ecuador |
| 2020s | 462,346 million Kcal | 467,454 million Kcal | 5,108 million Kcal | Uganda |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher bovine meat — food supply, Ecuador or Uganda?
- Uganda, at 479,814 million Kcal against 433,715 million Kcal in Ecuador as of 2023.
- What is the difference in bovine meat — food supply between Ecuador and Uganda?
- 46,099 million Kcal, with Uganda ahead.
- How many years of comparable data are there for Ecuador and Uganda?
- 14 years are reported by both, from 2010 to 2023.
- How do Ecuador and Uganda rank globally for bovine meat — food supply?
- Ecuador ranks 37th and Uganda ranks 34th of 164 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.