Madagascar vs Samoa: Copra Cake — Production
Copra Cake — Production over time
- Madagascar
- Samoa
How they compare
Madagascar currently reports 4,400 t against 3,600 t in Samoa, a difference of 800 t.
That makes Madagascar's figure about 1.2 times Samoa's.
The two have swapped places 4 times across 53 shared years of data; in 1961 it was Madagascar ahead.
Madagascar ranks 24th and Samoa ranks 27th of 90 countries.
Across the 6 decades both report, Madagascar averaged higher in 4 and Samoa in 2.
Head to head by decade
| Decade | Madagascar | Samoa | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 1,418 t | 104.44 t | 1,314 t | Madagascar |
| 1970s | 2,436 t | 147.5 t | 2,288 t | Madagascar |
| 1980s | 4,180 t | 4,238 t | 57.9 t | Samoa |
| 1990s | 3,925 t | 4,250 t | 324.7 t | Samoa |
| 2000s | 4,014 t | 2,740 t | 1,274 t | Madagascar |
| 2010s | 4,400 t | 3,575 t | 825 t | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher copra cake — production, Madagascar or Samoa?
- Madagascar, at 4,400 t against 3,600 t in Samoa as of 2013.
- What is the difference in copra cake — production between Madagascar and Samoa?
- 800 t, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Samoa?
- 53 years are reported by both, from 1961 to 2013.
- How do Madagascar and Samoa rank globally for copra cake — production?
- Madagascar ranks 24th and Samoa ranks 27th of 90 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Copra Cake — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.