Madagascar vs Uganda: Cassava and products — Domestic supply quantity
Cassava and products — Domestic supply quantity over time
- Madagascar
- Uganda
How they compare
Madagascar currently reports 2,597 1000 t against 1,863 1000 t in Uganda, a difference of 734 1000 t.
That makes Madagascar's figure about 1.4 times Uganda's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Madagascar ahead.
Madagascar ranks 20th and Uganda ranks 22nd of 162 countries.
Across the 2 decades both report, Madagascar averaged higher in 1 and Uganda in 1.
Head to head by decade
| Decade | Madagascar | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,905 1000 t | 2,947 1000 t | 42.2 1000 t | Uganda |
| 2020s | 2,610 1000 t | 2,148 1000 t | 461.75 1000 t | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cassava and products — domestic supply quantity, Madagascar or Uganda?
- Madagascar, at 2,597 1000 t against 1,863 1000 t in Uganda as of 2023.
- What is the difference in cassava and products — domestic supply quantity between Madagascar and Uganda?
- 734 1000 t, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Uganda?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and Uganda rank globally for cassava and products — domestic supply quantity?
- Madagascar ranks 20th and Uganda ranks 22nd of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cassava and products — Domestic supply quantity. 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.