Djibouti vs Gabon: Milk - Excluding Butter — Food supply
Milk - Excluding Butter — Food supply over time
- Djibouti
- Gabon
How they compare
Gabon currently reports 54,184 million Kcal against 46,408 million Kcal in Djibouti, a difference of 7,776 million Kcal.
That makes Gabon's figure about 1.2 times Djibouti's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Gabon ahead.
Djibouti ranks 133rd and Gabon ranks 130th of 164 countries.
Gabon has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Djibouti | Gabon | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 38,806 million Kcal | 43,209 million Kcal | 4,402 million Kcal | Gabon |
| 2020s | 48,146 million Kcal | 55,717 million Kcal | 7,571 million Kcal | Gabon |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher milk - excluding butter — food supply, Djibouti or Gabon?
- Gabon, at 54,184 million Kcal against 46,408 million Kcal in Djibouti as of 2023.
- What is the difference in milk - excluding butter — food supply between Djibouti and Gabon?
- 7,776 million Kcal, with Gabon ahead.
- How many years of comparable data are there for Djibouti and Gabon?
- 14 years are reported by both, from 2010 to 2023.
- How do Djibouti and Gabon rank globally for milk - excluding butter — food supply?
- Djibouti ranks 133rd and Gabon ranks 130th of 164 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.