Dominican Republic vs Oman: Brans — Production
Brans — Production over time
- Dominican Republic
- Oman
How they compare
Oman currently reports 121,342 t against 111,856 t in Dominican Republic, a difference of 9,486 t.
That makes Oman's figure about 1.1 times Dominican Republic's.
The two have swapped places 1 time across 24 shared years of data; in 1990 it was Dominican Republic ahead.
Dominican Republic ranks 104th and Oman ranks 102nd of 177 countries.
Dominican Republic has averaged higher in every one of the 3 decades both report.
Head to head by decade
| Decade | Dominican Republic | Oman | Difference | Ahead |
|---|---|---|---|---|
| 1990s | 70,141 t | 32,849 t | 37,292 t | Dominican Republic |
| 2000s | 87,764 t | 47,755 t | 40,009 t | Dominican Republic |
| 2010s | 116,727 t | 60,090 t | 56,637 t | Dominican Republic |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher brans — production, Dominican Republic or Oman?
- Oman, at 121,342 t against 111,856 t in Dominican Republic as of 2013.
- What is the difference in brans — production between Dominican Republic and Oman?
- 9,486 t, with Oman ahead.
- How many years of comparable data are there for Dominican Republic and Oman?
- 24 years are reported by both, from 1990 to 2013.
- How do Dominican Republic and Oman rank globally for brans — production?
- Dominican Republic ranks 104th and Oman ranks 102nd of 177 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.