Eastern Europe vs Ethiopia: Groundnut Cake — Export Quantity
Groundnut Cake — Export Quantity over time
- Eastern Europe
- Ethiopia
How they compare
Eastern Europe currently reports 296 t against 51 t in Ethiopia, a difference of 245 t.
That makes Eastern Europe's figure about 5.8 times Ethiopia's.
The two have swapped places 10 times across 21 shared years of data; in 1993 it was Eastern Europe ahead.
Eastern Europe ranks 21st and Ethiopia ranks 20th of 31 groups.
Eastern Europe has averaged higher in every one of the 3 decades both report.
Head to head by decade
| Decade | Eastern Europe | Ethiopia | Difference | Ahead |
|---|---|---|---|---|
| 1990s | 583.29 t | 0 t | 583.29 t | Eastern Europe |
| 2000s | 2.5 t | 0 t | 2.5 t | Eastern Europe |
| 2010s | 339.75 t | 38.25 t | 301.5 t | Eastern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnut cake — export quantity, Eastern Europe or Ethiopia?
- Eastern Europe, at 296 t against 51 t in Ethiopia as of 2013.
- What is the difference in groundnut cake — export quantity between Eastern Europe and Ethiopia?
- 245 t, with Eastern Europe ahead.
- How many years of comparable data are there for Eastern Europe and Ethiopia?
- 21 years are reported by both, from 1993 to 2013.
- How do Eastern Europe and Ethiopia rank globally for groundnut cake — export quantity?
- Eastern Europe ranks 21st and Ethiopia ranks 20th of 31 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnut Cake — Export Quantity. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.