Madagascar vs Timor-Leste: Cream — Food supply
Cream — Food supply over time
- Madagascar
- Timor-Leste
How they compare
Madagascar currently reports 84.39 million Kcal against 52.1 million Kcal in Timor-Leste, a difference of 32.29 million Kcal.
That makes Madagascar's figure about 1.6 times Timor-Leste's.
The two have swapped places 3 times across 9 shared years of data; in 2014 it was Timor-Leste ahead.
Madagascar ranks 145th and Timor-Leste ranks 146th of 185 countries.
Across the 2 decades both report, Madagascar averaged higher in 1 and Timor-Leste in 1.
Head to head by decade
| Decade | Madagascar | Timor-Leste | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 174.49 million Kcal | 1,404 million Kcal | 1,229 million Kcal | Timor-Leste |
| 2020s | 125.36 million Kcal | 25.6 million Kcal | 99.77 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Madagascar or Timor-Leste?
- Madagascar, at 84.39 million Kcal against 52.1 million Kcal in Timor-Leste as of 2023.
- What is the difference in cream — food supply between Madagascar and Timor-Leste?
- 32.29 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Timor-Leste?
- 9 years are reported by both, from 2014 to 2023.
- How do Madagascar and Timor-Leste rank globally for cream — food supply?
- Madagascar ranks 145th and Timor-Leste ranks 146th of 185 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.