Serbia vs Uganda: Brans — Production
Brans — Production over time
- Serbia
- Uganda
How they compare
Serbia currently reports 293,686 t against 280,798 t in Uganda, a difference of 12,888 t.
Across all 8 years both countries report, Serbia has been ahead every year.
Serbia ranks 69th and Uganda ranks 72nd of 177 countries.
Serbia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Serbia | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2000s | 282,752 t | 222,577 t | 60,175 t | Serbia |
| 2010s | 295,760 t | 266,978 t | 28,782 t | Serbia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher brans — production, Serbia or Uganda?
- Serbia, at 293,686 t against 280,798 t in Uganda as of 2013.
- What is the difference in brans — production between Serbia and Uganda?
- 12,888 t, with Serbia ahead.
- How many years of comparable data are there for Serbia and Uganda?
- 8 years are reported by both, from 2006 to 2013.
- How do Serbia and Uganda rank globally for brans — production?
- Serbia ranks 69th and Uganda ranks 72nd 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.