Cuba vs Paraguay: Butter, Ghee — Fat supply quantity
Butter, Ghee — Fat supply quantity over time
- Cuba
- Paraguay
How they compare
Cuba currently reports 920.96 t against 748.96 t in Paraguay, a difference of 172 t.
That makes Cuba's figure about 1.2 times Paraguay's.
Across all 10 years both countries report, Cuba has been ahead every year.
Cuba ranks 118th and Paraguay ranks 121st of 164 countries.
Cuba has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher butter, ghee — fat supply quantity, Cuba or Paraguay?
- Cuba, at 920.96 t against 748.96 t in Paraguay as of 2019.
- What is the difference in butter, ghee — fat supply quantity between Cuba and Paraguay?
- 172 t, with Cuba ahead.
- How many years of comparable data are there for Cuba and Paraguay?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Paraguay rank globally for butter, ghee — fat supply quantity?
- Cuba ranks 118th and Paraguay ranks 121st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Butter, Ghee — Fat supply quantity (t). 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.