Mauritius vs Niger: Groundnut Cake — Import Quantity
Groundnut Cake — Import Quantity over time
- Mauritius
- Niger
How they compare
Niger currently reports 35 t against 18 t in Mauritius, a difference of 17 t.
That makes Niger's figure about 1.9 times Mauritius's.
The two have swapped places 4 times across 53 shared years of data; in 1961 it was Niger ahead.
Mauritius ranks 38th and Niger ranks 35th of 122 countries.
Across the 6 decades both report, Mauritius averaged higher in 2 and Niger in 3.
Head to head by decade
| Decade | Mauritius | Niger | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | — |
| 1970s | 609.6 t | 0 t | 609.6 t | Mauritius |
| 1980s | 653.8 t | 0 t | 653.8 t | Mauritius |
| 1990s | 0 t | 12.7 t | 12.7 t | Niger |
| 2000s | 0 t | 230 t | 230 t | Niger |
| 2010s | 4.5 t | 68.25 t | 63.75 t | Niger |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnut cake — import quantity, Mauritius or Niger?
- Niger, at 35 t against 18 t in Mauritius as of 2013.
- What is the difference in groundnut cake — import quantity between Mauritius and Niger?
- 17 t, with Niger ahead.
- How many years of comparable data are there for Mauritius and Niger?
- 53 years are reported by both, from 1961 to 2013.
- How do Mauritius and Niger rank globally for groundnut cake — import quantity?
- Mauritius ranks 38th and Niger ranks 35th of 122 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnut Cake — Import 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.