Chile vs East Timor: Cassava and products — Food supply
Cassava and products — Food supply over time
- Chile
- East Timor
How they compare
Chile currently reports 20,096 million Kcal against 16,684 million Kcal in East Timor, a difference of 3,412 million Kcal.
That makes Chile's figure about 1.2 times East Timor's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was East Timor ahead.
Chile ranks 64th and East Timor ranks 67th of 157 countries.
Across the 2 decades both report, Chile averaged higher in 1 and East Timor in 1.
Head to head by decade
| Decade | Chile | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,683 million Kcal | 21,894 million Kcal | 19,211 million Kcal | East Timor |
| 2020s | 17,248 million Kcal | 16,049 million Kcal | 1,198 million Kcal | Chile |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cassava and products — food supply, Chile or East Timor?
- Chile, at 20,096 million Kcal against 16,684 million Kcal in East Timor as of 2023.
- What is the difference in cassava and products — food supply between Chile and East Timor?
- 3,412 million Kcal, with Chile ahead.
- How many years of comparable data are there for Chile and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Chile and East Timor rank globally for cassava and products — food supply?
- Chile ranks 64th and East Timor ranks 67th of 157 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cassava and products — 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.