Kenya vs Sierra Leone: Citrus, Other — Fat supply quantity
Citrus, Other — Fat supply quantity over time
- Kenya
- Sierra Leone
How they compare
Sierra Leone currently reports 976.21 t against 681.62 t in Kenya, a difference of 294.59 t.
That makes Sierra Leone's figure about 1.4 times Kenya's.
Across all 14 years both countries report, Sierra Leone has been ahead every year.
Kenya ranks 11th and Sierra Leone ranks 8th of 163 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kenya | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 712.35 t | 899.53 t | 187.18 t | Sierra Leone |
| 2020s | 682.57 t | 964.75 t | 282.19 t | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher citrus, other — fat supply quantity, Kenya or Sierra Leone?
- Sierra Leone, at 976.21 t against 681.62 t in Kenya as of 2023.
- What is the difference in citrus, other — fat supply quantity between Kenya and Sierra Leone?
- 294.59 t, with Sierra Leone ahead.
- How many years of comparable data are there for Kenya and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Kenya and Sierra Leone rank globally for citrus, other — fat supply quantity?
- Kenya ranks 11th and Sierra Leone ranks 8th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Citrus, Other — Fat supply quantity (t). 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.