Eastern Europe vs Ethiopia PDR: Groundnut Cake — Production
Groundnut Cake — Production over time
- Eastern Europe
- Ethiopia PDR
How they compare
Ethiopia PDR currently reports 17,490 t against 14,966 t in Eastern Europe, a difference of 2,524 t.
That makes Ethiopia PDR's figure about 1.2 times Eastern Europe's.
The two have swapped places 1 time across 32 shared years of data; in 1961 it was Eastern Europe ahead.
Eastern Europe ranks 21st and Ethiopia PDR ranks 27th of 28 groups.
Across the 4 decades both report, Eastern Europe averaged higher in 2 and Ethiopia PDR in 2.
Head to head by decade
| Decade | Eastern Europe | Ethiopia PDR | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 25,034 t | 2,420 t | 22,613 t | Eastern Europe |
| 1970s | 10,695 t | 2,809 t | 7,886 t | Eastern Europe |
| 1980s | 7,708 t | 13,271 t | 5,563 t | Ethiopia PDR |
| 1990s | 8,222 t | 16,960 t | 8,738 t | Ethiopia PDR |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnut cake — production, Eastern Europe or Ethiopia PDR?
- Ethiopia PDR, at 17,490 t against 14,966 t in Eastern Europe as of 1992.
- What is the difference in groundnut cake — production between Eastern Europe and Ethiopia PDR?
- 2,524 t, with Ethiopia PDR ahead.
- How many years of comparable data are there for Eastern Europe and Ethiopia PDR?
- 32 years are reported by both, from 1961 to 1992.
- How do Eastern Europe and Ethiopia PDR rank globally for groundnut cake — production?
- Eastern Europe ranks 21st and Ethiopia PDR ranks 27th of 28 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnut Cake — Production. 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.