Fiji vs Senegal: Fats, Animals, Raw — Other uses
Fats, Animals, Raw — Other uses over time
- Fiji
- Senegal
How they compare
Fiji currently reports 0 1000 t against 0 1000 t in Senegal, a difference of 0 1000 t.
The two have swapped places 2 times across 11 shared years of data; in 2011 it was Senegal ahead.
Fiji ranks 87th and Senegal ranks 87th of 137 countries.
Senegal has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Fiji | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.1111 1000 t | 0.5556 1000 t | 0.4444 1000 t | Senegal |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — other uses, Fiji or Senegal?
- Fiji, at 0 1000 t against 0 1000 t in Senegal as of 2021.
- What is the difference in fats, animals, raw — other uses between Fiji and Senegal?
- 0 1000 t, with Fiji ahead.
- How many years of comparable data are there for Fiji and Senegal?
- 11 years are reported by both, from 2011 to 2021.
- How do Fiji and Senegal rank globally for fats, animals, raw — other uses?
- Fiji ranks 87th and Senegal ranks 87th of 137 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — Other uses (non-food). 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.