Solomon Islands vs East Timor: Fats, Animals, Raw — Fat supply quantity
Fats, Animals, Raw — Fat supply quantity over time
- Solomon Islands
- East Timor
How they compare
Solomon Islands currently reports 677.44 t against 619.21 t in East Timor, a difference of 58.23 t.
That makes Solomon Islands's figure about 1.1 times East Timor's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was East Timor ahead.
Solomon Islands ranks 148th and East Timor ranks 150th of 194 countries.
Across the 2 decades both report, Solomon Islands averaged higher in 1 and East Timor in 1.
Head to head by decade
| Decade | Solomon Islands | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 381.95 t | 656.22 t | 274.27 t | East Timor |
| 2020s | 664.45 t | 553.58 t | 110.87 t | Solomon Islands |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — fat supply quantity, Solomon Islands or East Timor?
- Solomon Islands, at 677.44 t against 619.21 t in East Timor as of 2023.
- What is the difference in fats, animals, raw — fat supply quantity between Solomon Islands and East Timor?
- 58.23 t, with Solomon Islands ahead.
- How many years of comparable data are there for Solomon Islands and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Solomon Islands and East Timor rank globally for fats, animals, raw — fat supply quantity?
- Solomon Islands ranks 148th and East Timor ranks 150th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — Fat supply quantity (t). 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.