Rwanda vs Sierra Leone: Cereals - Excluding Beer — Food supply
Cereals - Excluding Beer — Food supply over time
- Rwanda
- Sierra Leone
How they compare
Sierra Leone currently reports 4.00 million million Kcal against 3.60 million million Kcal in Rwanda, a difference of 398,310 million Kcal.
That makes Sierra Leone's figure about 1.1 times Rwanda's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Sierra Leone ahead.
Rwanda ranks 95th and Sierra Leone ranks 92nd of 194 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Rwanda | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2.44 million million Kcal | 2.84 million million Kcal | 406,932 million Kcal | Sierra Leone |
| 2020s | 3.18 million million Kcal | 3.76 million million Kcal | 585,445 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cereals - excluding beer — food supply, Rwanda or Sierra Leone?
- Sierra Leone, at 4.00 million million Kcal against 3.60 million million Kcal in Rwanda as of 2023.
- What is the difference in cereals - excluding beer — food supply between Rwanda and Sierra Leone?
- 398,310 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Rwanda and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Rwanda and Sierra Leone rank globally for cereals - excluding beer — food supply?
- Rwanda ranks 95th and Sierra Leone ranks 92nd of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cereals - Excluding Beer — 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.