Burkina Faso vs Madagascar: Grand Total — Food supply
Grand Total — Food supply over time
- Burkina Faso
- Madagascar
How they compare
Burkina Faso currently reports 23.46 million million Kcal against 22.52 million million Kcal in Madagascar, a difference of 933,700 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Madagascar ahead.
Burkina Faso ranks 63rd and Madagascar ranks 66th of 194 countries.
Across the 2 decades both report, Burkina Faso averaged higher in 1 and Madagascar in 1.
Head to head by decade
| Decade | Burkina Faso | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 17.77 million million Kcal | 18.60 million million Kcal | 823,340 million Kcal | Madagascar |
| 2020s | 22.14 million million Kcal | 21.55 million million Kcal | 589,625 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher grand total — food supply, Burkina Faso or Madagascar?
- Burkina Faso, at 23.46 million million Kcal against 22.52 million million Kcal in Madagascar as of 2023.
- What is the difference in grand total — food supply between Burkina Faso and Madagascar?
- 933,700 million Kcal, with Burkina Faso ahead.
- How many years of comparable data are there for Burkina Faso and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Madagascar rank globally for grand total — food supply?
- Burkina Faso ranks 63rd and Madagascar ranks 66th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Grand Total — 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.