Indonesia vs Philippines: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Indonesia
- Philippines
How they compare
Indonesia currently reports 166,116 million Kcal against 157,564 million Kcal in Philippines, a difference of 8,552 million Kcal.
That makes Indonesia's figure about 1.1 times Philippines's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Philippines ahead.
Indonesia ranks 45th and Philippines ranks 48th of 164 countries.
Philippines has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Indonesia | Philippines | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 166,422 million Kcal | 184,544 million Kcal | 18,122 million Kcal | Philippines |
| 2020s | 163,366 million Kcal | 213,314 million Kcal | 49,948 million Kcal | Philippines |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Indonesia or Philippines?
- Indonesia, at 166,116 million Kcal against 157,564 million Kcal in Philippines as of 2023.
- What is the difference in butter, ghee — food supply between Indonesia and Philippines?
- 8,552 million Kcal, with Indonesia ahead.
- How many years of comparable data are there for Indonesia and Philippines?
- 14 years are reported by both, from 2010 to 2023.
- How do Indonesia and Philippines rank globally for butter, ghee — food supply?
- Indonesia ranks 45th and Philippines ranks 48th 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.