Senegal vs Timor-Leste: Meat, Other — Food supply
Meat, Other — Food supply over time
- Senegal
- Timor-Leste
How they compare
Senegal currently reports 27,005 million Kcal against 24,426 million Kcal in Timor-Leste, a difference of 2,579 million Kcal.
That makes Senegal's figure about 1.1 times Timor-Leste's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Timor-Leste ahead.
Senegal ranks 61st and Timor-Leste ranks 64th of 193 countries.
Across the 2 decades both report, Senegal averaged higher in 1 and Timor-Leste in 1.
Head to head by decade
| Decade | Senegal | Timor-Leste | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 21,905 million Kcal | 27,596 million Kcal | 5,691 million Kcal | Timor-Leste |
| 2020s | 25,620 million Kcal | 23,428 million Kcal | 2,192 million Kcal | Senegal |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat, other — food supply, Senegal or Timor-Leste?
- Senegal, at 27,005 million Kcal against 24,426 million Kcal in Timor-Leste as of 2023.
- What is the difference in meat, other — food supply between Senegal and Timor-Leste?
- 2,579 million Kcal, with Senegal ahead.
- How many years of comparable data are there for Senegal and Timor-Leste?
- 14 years are reported by both, from 2010 to 2023.
- How do Senegal and Timor-Leste rank globally for meat, other — food supply?
- Senegal ranks 61st and Timor-Leste ranks 64th of 193 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.