Sierra Leone vs Vanuatu: Crustaceans — Food supply
Crustaceans — Food supply over time
- Sierra Leone
- Vanuatu
How they compare
Sierra Leone currently reports 536.05 million Kcal against 458.29 million Kcal in Vanuatu, a difference of 77.76 million Kcal.
That makes Sierra Leone's figure about 1.2 times Vanuatu's.
Across all 14 years both countries report, Sierra Leone has been ahead every year.
Sierra Leone ranks 100th and Vanuatu ranks 102nd of 162 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Sierra Leone | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 547.97 million Kcal | 438.21 million Kcal | 109.76 million Kcal | Sierra Leone |
| 2020s | 528.48 million Kcal | 458.29 million Kcal | 70.19 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher crustaceans — food supply, Sierra Leone or Vanuatu?
- Sierra Leone, at 536.05 million Kcal against 458.29 million Kcal in Vanuatu as of 2023.
- What is the difference in crustaceans — food supply between Sierra Leone and Vanuatu?
- 77.76 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Sierra Leone and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do Sierra Leone and Vanuatu rank globally for crustaceans — food supply?
- Sierra Leone ranks 100th and Vanuatu ranks 102nd of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Crustaceans — 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.