Morocco vs Sierra Leone: Groundnut Cake — Production
Groundnut Cake — Production over time
- Morocco
- Sierra Leone
How they compare
Sierra Leone currently reports 13,468 t against 12,617 t in Morocco, a difference of 851 t.
That makes Sierra Leone's figure about 1.1 times Morocco's.
The two have swapped places 5 times across 53 shared years of data; in 1961 it was Morocco ahead.
Morocco ranks 32nd and Sierra Leone ranks 31st of 99 countries.
Morocco has averaged higher in every one of the 6 decades both report.
Head to head by decade
| Decade | Morocco | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 3,724 t | 0 t | 3,724 t | Morocco |
| 1970s | 3,661 t | 0 t | 3,661 t | Morocco |
| 1980s | 10,914 t | 0 t | 10,914 t | Morocco |
| 1990s | 10,052 t | 0 t | 10,052 t | Morocco |
| 2000s | 14,780 t | 7,280 t | 7,500 t | Morocco |
| 2010s | 13,594 t | 13,104 t | 489.75 t | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnut cake — production, Morocco or Sierra Leone?
- Sierra Leone, at 13,468 t against 12,617 t in Morocco as of 2013.
- What is the difference in groundnut cake — production between Morocco and Sierra Leone?
- 851 t, with Sierra Leone ahead.
- How many years of comparable data are there for Morocco and Sierra Leone?
- 53 years are reported by both, from 1961 to 2013.
- How do Morocco and Sierra Leone rank globally for groundnut cake — production?
- Morocco ranks 32nd and Sierra Leone ranks 31st of 99 countries.
- 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.