Laos vs Madagascar: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Laos
- Madagascar
How they compare
Madagascar currently reports 1,015 million Kcal against 754.07 million Kcal in Laos, a difference of 260.93 million Kcal.
That makes Madagascar's figure about 1.3 times Laos's.
Across all 14 years both countries report, Madagascar has been ahead every year.
Laos ranks 171st and Madagascar ranks 169th of 194 countries.
Madagascar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Laos | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 545.19 million Kcal | 1,239 million Kcal | 694.09 million Kcal | Madagascar |
| 2020s | 550.2 million Kcal | 1,330 million Kcal | 779.92 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Laos or Madagascar?
- Madagascar, at 1,015 million Kcal against 754.07 million Kcal in Laos as of 2023.
- What is the difference in butter, ghee — food supply between Laos and Madagascar?
- 260.93 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Laos and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Laos and Madagascar rank globally for butter, ghee — food supply?
- Laos ranks 171st and Madagascar ranks 169th of 194 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.