Laos vs Papua New Guinea: Grand Total — Food supply
Grand Total — Food supply over time
- Laos
- Papua New Guinea
How they compare
Laos currently reports 8.92 million million Kcal against 8.26 million million Kcal in Papua New Guinea, a difference of 663,400 million Kcal.
That makes Laos's figure about 1.1 times Papua New Guinea's.
Across all 14 years both countries report, Laos has been ahead every year.
Laos ranks 102nd and Papua New Guinea ranks 105th of 194 countries.
Laos has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Laos | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 7.62 million million Kcal | 6.85 million million Kcal | 764,475 million Kcal | Laos |
| 2020s | 8.65 million million Kcal | 8.09 million million Kcal | 569,098 million Kcal | Laos |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher grand total — food supply, Laos or Papua New Guinea?
- Laos, at 8.92 million million Kcal against 8.26 million million Kcal in Papua New Guinea as of 2023.
- What is the difference in grand total — food supply between Laos and Papua New Guinea?
- 663,400 million Kcal, with Laos ahead.
- How many years of comparable data are there for Laos and Papua New Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Laos and Papua New Guinea rank globally for grand total — food supply?
- Laos ranks 102nd and Papua New Guinea ranks 105th 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.