Solomon Islands vs East Timor: Fruits, other — Food supply
Fruits, other — Food supply over time
- Solomon Islands
- East Timor
How they compare
Solomon Islands currently reports 10,509 million Kcal against 9,096 million Kcal in East Timor, a difference of 1,413 million Kcal.
That makes Solomon Islands's figure about 1.2 times East Timor's.
Across all 14 years both countries report, Solomon Islands has been ahead every year.
Solomon Islands ranks 149th and East Timor ranks 151st of 194 countries.
Solomon Islands has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Solomon Islands | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,293 million Kcal | 8,748 million Kcal | 2,544 million Kcal | Solomon Islands |
| 2020s | 10,607 million Kcal | 9,242 million Kcal | 1,365 million Kcal | Solomon Islands |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — food supply, Solomon Islands or East Timor?
- Solomon Islands, at 10,509 million Kcal against 9,096 million Kcal in East Timor as of 2023.
- What is the difference in fruits, other — food supply between Solomon Islands and East Timor?
- 1,413 million Kcal, 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 fruits, other — food supply?
- Solomon Islands ranks 149th and East Timor ranks 151st of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits, other — 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.