Kenya vs Latvia: Cream — Food supply
Cream — Food supply over time
- Kenya
- Latvia
How they compare
Kenya currently reports 71,392 million Kcal against 50,451 million Kcal in Latvia, a difference of 20,941 million Kcal.
That makes Kenya's figure about 1.4 times Latvia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Latvia ahead.
Kenya ranks 25th and Latvia ranks 28th of 155 countries.
Across the 2 decades both report, Kenya averaged higher in 1 and Latvia in 1.
Head to head by decade
| Decade | Kenya | Latvia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 50,673 million Kcal | 85,725 million Kcal | 35,052 million Kcal | Latvia |
| 2020s | 68,757 million Kcal | 56,915 million Kcal | 11,842 million Kcal | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Kenya or Latvia?
- Kenya, at 71,392 million Kcal against 50,451 million Kcal in Latvia as of 2023.
- What is the difference in cream — food supply between Kenya and Latvia?
- 20,941 million Kcal, with Kenya ahead.
- How many years of comparable data are there for Kenya and Latvia?
- 14 years are reported by both, from 2010 to 2023.
- How do Kenya and Latvia rank globally for cream — food supply?
- Kenya ranks 25th and Latvia ranks 28th of 155 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — 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.