Angola vs Trinidad and Tobago: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Angola
- Trinidad and Tobago
How they compare
Trinidad and Tobago currently reports 9,848 million Kcal against 8,446 million Kcal in Angola, a difference of 1,402 million Kcal.
That makes Trinidad and Tobago's figure about 1.2 times Angola's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Angola ahead.
Angola ranks 116th and Trinidad and Tobago ranks 113th of 164 countries.
Angola has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Angola | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,577 million Kcal | 7,709 million Kcal | 3,868 million Kcal | Angola |
| 2020s | 10,561 million Kcal | 8,371 million Kcal | 2,190 million Kcal | Angola |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Angola or Trinidad and Tobago?
- Trinidad and Tobago, at 9,848 million Kcal against 8,446 million Kcal in Angola as of 2023.
- What is the difference in butter, ghee — food supply between Angola and Trinidad and Tobago?
- 1,402 million Kcal, with Trinidad and Tobago ahead.
- How many years of comparable data are there for Angola and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Angola and Trinidad and Tobago rank globally for butter, ghee — food supply?
- Angola ranks 116th and Trinidad and Tobago ranks 113th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Butter, Ghee — Food supply (kcal). 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.