Ethiopia vs Guinea: Groundnuts — Food supply
Groundnuts — Food supply over time
- Ethiopia
- Guinea
How they compare
Ethiopia currently reports 451,370 million Kcal against 381,550 million Kcal in Guinea, a difference of 69,820 million Kcal.
That makes Ethiopia's figure about 1.2 times Guinea's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Guinea ahead.
Ethiopia ranks 21st and Guinea ranks 24th of 164 countries.
Ethiopia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ethiopia | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 381,529 million Kcal | 349,004 million Kcal | 32,524 million Kcal | Ethiopia |
| 2020s | 525,490 million Kcal | 352,801 million Kcal | 172,690 million Kcal | Ethiopia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher groundnuts — food supply, Ethiopia or Guinea?
- Ethiopia, at 451,370 million Kcal against 381,550 million Kcal in Guinea as of 2023.
- What is the difference in groundnuts — food supply between Ethiopia and Guinea?
- 69,820 million Kcal, with Ethiopia ahead.
- How many years of comparable data are there for Ethiopia and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Ethiopia and Guinea rank globally for groundnuts — food supply?
- Ethiopia ranks 21st and Guinea ranks 24th of 164 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.