Congo vs Papua New Guinea: Milk - Excluding Butter — Food supply
Milk - Excluding Butter — Food supply over time
- Congo
- Papua New Guinea
How they compare
Congo currently reports 23,604 million Kcal against 17,825 million Kcal in Papua New Guinea, a difference of 5,779 million Kcal.
That makes Congo's figure about 1.3 times Papua New Guinea's.
Across all 14 years both countries report, Congo has been ahead every year.
Congo ranks 164th and Papua New Guinea ranks 167th of 194 countries.
Congo has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Congo | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 32,211 million Kcal | 19,419 million Kcal | 12,792 million Kcal | Congo |
| 2020s | 27,519 million Kcal | 18,250 million Kcal | 9,270 million Kcal | Congo |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher milk - excluding butter — food supply, Congo or Papua New Guinea?
- Congo, at 23,604 million Kcal against 17,825 million Kcal in Papua New Guinea as of 2023.
- What is the difference in milk - excluding butter — food supply between Congo and Papua New Guinea?
- 5,779 million Kcal, with Congo ahead.
- How many years of comparable data are there for Congo and Papua New Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Congo and Papua New Guinea rank globally for milk - excluding butter — food supply?
- Congo ranks 164th and Papua New Guinea ranks 167th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Milk - Excluding Butter — 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.