Burkina Faso vs French Polynesia: Coconut Oil — Food supply
Coconut Oil — Food supply over time
- Burkina Faso
- French Polynesia
How they compare
French Polynesia currently reports 1,587 million Kcal against 1,551 million Kcal in Burkina Faso, a difference of 36 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Burkina Faso ahead.
Burkina Faso ranks 117th and French Polynesia ranks 116th of 183 countries.
Burkina Faso has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Burkina Faso | French Polynesia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 27,080 million Kcal | 195.02 million Kcal | 26,885 million Kcal | Burkina Faso |
| 2020s | 2,341 million Kcal | 1,199 million Kcal | 1,142 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher coconut oil — food supply, Burkina Faso or French Polynesia?
- French Polynesia, at 1,587 million Kcal against 1,551 million Kcal in Burkina Faso as of 2023.
- What is the difference in coconut oil — food supply between Burkina Faso and French Polynesia?
- 36 million Kcal, with French Polynesia ahead.
- How many years of comparable data are there for Burkina Faso and French Polynesia?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and French Polynesia rank globally for coconut oil — food supply?
- Burkina Faso ranks 117th and French Polynesia ranks 116th of 183 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Coconut Oil — 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.