Côte d'Ivoire vs Ethiopia: Groundnuts — Food supply
Groundnuts — Food supply over time
- Côte d'Ivoire
- Ethiopia
How they compare
Côte d'Ivoire currently reports 551,862 million Kcal against 451,370 million Kcal in Ethiopia, a difference of 100,492 million Kcal.
That makes Côte d'Ivoire's figure about 1.2 times Ethiopia's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Ethiopia ahead.
Côte d'Ivoire ranks 29th and Ethiopia ranks 32nd of 194 countries.
Across the 2 decades both report, Côte d'Ivoire averaged higher in 1 and Ethiopia in 1.
Head to head by decade
| Decade | Côte d'Ivoire | Ethiopia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 292,516 million Kcal | 381,529 million Kcal | 89,013 million Kcal | Ethiopia |
| 2020s | 548,510 million Kcal | 525,490 million Kcal | 23,020 million Kcal | Côte d'Ivoire |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnuts — food supply, Côte d'Ivoire or Ethiopia?
- Côte d'Ivoire, at 551,862 million Kcal against 451,370 million Kcal in Ethiopia as of 2023.
- What is the difference in groundnuts — food supply between Côte d'Ivoire and Ethiopia?
- 100,492 million Kcal, with Côte d'Ivoire ahead.
- How many years of comparable data are there for Côte d'Ivoire and Ethiopia?
- 14 years are reported by both, from 2010 to 2023.
- How do Côte d'Ivoire and Ethiopia rank globally for groundnuts — food supply?
- Côte d'Ivoire ranks 29th and Ethiopia ranks 32nd of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Groundnuts — 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.