Montenegro vs Samoa: Cream — Food supply
Cream — Food supply over time
- Montenegro
- Samoa
How they compare
Montenegro currently reports 290.27 million Kcal against 241.05 million Kcal in Samoa, a difference of 49.22 million Kcal.
That makes Montenegro's figure about 1.2 times Samoa's.
The two have swapped places 1 time across 6 shared years of data; in 2010 it was Montenegro ahead.
Montenegro ranks 101st and Samoa ranks 104th of 155 countries.
Samoa has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher cream — food supply, Montenegro or Samoa?
- Montenegro, at 290.27 million Kcal against 241.05 million Kcal in Samoa as of 2019.
- What is the difference in cream — food supply between Montenegro and Samoa?
- 49.22 million Kcal, with Montenegro ahead.
- How many years of comparable data are there for Montenegro and Samoa?
- 6 years are reported by both, from 2010 to 2019.
- How do Montenegro and Samoa rank globally for cream — food supply?
- Montenegro ranks 101st and Samoa ranks 104th 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.