Haiti vs Madagascar: Meat, Other — Food supply
Meat, Other — Food supply over time
- Haiti
- Madagascar
How they compare
Haiti currently reports 12,549 million Kcal against 11,554 million Kcal in Madagascar, a difference of 995 million Kcal.
That makes Haiti's figure about 1.1 times Madagascar's.
Across all 14 years both countries report, Haiti has been ahead every year.
Haiti ranks 69th and Madagascar ranks 72nd of 163 countries.
Haiti has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Haiti | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,470 million Kcal | 11,210 million Kcal | 1,260 million Kcal | Haiti |
| 2020s | 12,670 million Kcal | 11,543 million Kcal | 1,127 million Kcal | Haiti |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat, other — food supply, Haiti or Madagascar?
- Haiti, at 12,549 million Kcal against 11,554 million Kcal in Madagascar as of 2023.
- What is the difference in meat, other — food supply between Haiti and Madagascar?
- 995 million Kcal, with Haiti ahead.
- How many years of comparable data are there for Haiti and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Haiti and Madagascar rank globally for meat, other — food supply?
- Haiti ranks 69th and Madagascar ranks 72nd of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat, Other — 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.