Suriname vs Tajikistan: Butter, Ghee — Food supply
Butter, Ghee — Food supply over time
- Suriname
- Tajikistan
How they compare
Suriname currently reports 1,649 million Kcal against 1,449 million Kcal in Tajikistan, a difference of 200 million Kcal.
That makes Suriname's figure about 1.1 times Tajikistan's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Tajikistan ahead.
Suriname ranks 140th and Tajikistan ranks 142nd of 164 countries.
Across the 2 decades both report, Suriname averaged higher in 1 and Tajikistan in 1.
Head to head by decade
| Decade | Suriname | Tajikistan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,438 million Kcal | 2,439 million Kcal | 1,001 million Kcal | Tajikistan |
| 2020s | 1,944 million Kcal | 1,790 million Kcal | 153.69 million Kcal | Suriname |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher butter, ghee — food supply, Suriname or Tajikistan?
- Suriname, at 1,649 million Kcal against 1,449 million Kcal in Tajikistan as of 2023.
- What is the difference in butter, ghee — food supply between Suriname and Tajikistan?
- 200 million Kcal, with Suriname ahead.
- How many years of comparable data are there for Suriname and Tajikistan?
- 14 years are reported by both, from 2010 to 2023.
- How do Suriname and Tajikistan rank globally for butter, ghee — food supply?
- Suriname ranks 140th and Tajikistan ranks 142nd 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.