Cote d'Ivoire vs East Timor: Honey — Food supply
Honey — Food supply over time
- Cote d'Ivoire
- East Timor
How they compare
Cote d'Ivoire currently reports 1,910 million Kcal against 1,856 million Kcal in East Timor, a difference of 54 million Kcal.
Across all 14 years both countries report, Cote d'Ivoire has been ahead every year.
Cote d'Ivoire ranks 117th and East Timor ranks 119th of 193 countries.
Cote d'Ivoire has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cote d'Ivoire | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,000 million Kcal | 1,678 million Kcal | 322.55 million Kcal | Cote d'Ivoire |
| 2020s | 2,040 million Kcal | 1,835 million Kcal | 205.12 million Kcal | Cote d'Ivoire |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher honey — food supply, Cote d'Ivoire or East Timor?
- Cote d'Ivoire, at 1,910 million Kcal against 1,856 million Kcal in East Timor as of 2023.
- What is the difference in honey — food supply between Cote d'Ivoire and East Timor?
- 54 million Kcal, with Cote d'Ivoire ahead.
- How many years of comparable data are there for Cote d'Ivoire and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Cote d'Ivoire and East Timor rank globally for honey — food supply?
- Cote d'Ivoire ranks 117th and East Timor ranks 119th of 193 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Honey — 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.