Georgia vs Madagascar: Bovine Meat — Processing
Bovine Meat — Processing over time
- Georgia
- Madagascar
How they compare
Georgia currently reports 0 1000 t against 0 1000 t in Madagascar, a difference of 0 1000 t.
Across all 5 years both countries report, Madagascar has been ahead every year.
Georgia ranks 12th and Madagascar ranks 12th of 70 countries.
Frequently asked questions
- Which has higher bovine meat — processing, Georgia or Madagascar?
- Georgia, at 0 1000 t against 0 1000 t in Madagascar as of 2014.
- What is the difference in bovine meat — processing between Georgia and Madagascar?
- 0 1000 t, with Georgia ahead.
- How many years of comparable data are there for Georgia and Madagascar?
- 5 years are reported by both, from 2010 to 2014.
- How do Georgia and Madagascar rank globally for bovine meat — processing?
- Georgia ranks 12th and Madagascar ranks 12th of 70 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Bovine Meat — Processing. 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.