Central African Republic vs Cyprus: Brans — Production
Brans — Production over time
- Central African Republic
- Cyprus
How they compare
Cyprus currently reports 18,429 t against 16,595 t in Central African Republic, a difference of 1,834 t.
That makes Cyprus's figure about 1.1 times Central African Republic's.
The two have swapped places 2 times across 53 shared years of data; in 1961 it was Cyprus ahead.
Central African Republic ranks 143rd and Cyprus ranks 140th of 166 countries.
Cyprus has averaged higher in every one of the 6 decades both report.
Head to head by decade
| Decade | Central African Republic | Cyprus | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 5,227 t | 13,482 t | 8,255 t | Cyprus |
| 1970s | 6,015 t | 11,624 t | 5,609 t | Cyprus |
| 1980s | 7,196 t | 13,195 t | 5,999 t | Cyprus |
| 1990s | 9,104 t | 18,554 t | 9,450 t | Cyprus |
| 2000s | 14,031 t | 15,381 t | 1,350 t | Cyprus |
| 2010s | 17,417 t | 18,132 t | 715.5 t | Cyprus |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher brans — production, Central African Republic or Cyprus?
- Cyprus, at 18,429 t against 16,595 t in Central African Republic as of 2013.
- What is the difference in brans — production between Central African Republic and Cyprus?
- 1,834 t, with Cyprus ahead.
- How many years of comparable data are there for Central African Republic and Cyprus?
- 53 years are reported by both, from 1961 to 2013.
- How do Central African Republic and Cyprus rank globally for brans — production?
- Central African Republic ranks 143rd and Cyprus ranks 140th of 166 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Brans — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.