Cameroon vs Tonga: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Cameroon
- Tonga
How they compare
Cameroon currently reports 1,715 million Kcal against 1,595 million Kcal in Tonga, a difference of 120 million Kcal.
That makes Cameroon's figure about 1.1 times Tonga's.
The two have swapped places 4 times across 5 shared years of data; in 2019 it was Cameroon ahead.
Cameroon ranks 139th and Tonga ranks 141st of 164 countries.
Across the 2 decades both report, Cameroon averaged higher in 1 and Tonga in 1.
Head to head by decade
| Decade | Cameroon | Tonga | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,850 million Kcal | 1,830 million Kcal | 20.07 million Kcal | Cameroon |
| 2020s | 1,779 million Kcal | 1,920 million Kcal | 140.88 million Kcal | Tonga |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Cameroon or Tonga?
- Cameroon, at 1,715 million Kcal against 1,595 million Kcal in Tonga as of 2023.
- What is the difference in butter, ghee — food supply between Cameroon and Tonga?
- 120 million Kcal, with Cameroon ahead.
- How many years of comparable data are there for Cameroon and Tonga?
- 5 years are reported by both, from 2019 to 2023.
- How do Cameroon and Tonga rank globally for butter, ghee — food supply?
- Cameroon ranks 139th and Tonga ranks 141st 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.