Germany vs Senegal: Nuts and products — Production
Nuts and products — Production over time
- Germany
- Senegal
How they compare
Germany currently reports 18 1000 t against 13 1000 t in Senegal, a difference of 5 1000 t.
That makes Germany's figure about 1.4 times Senegal's.
Across all 10 years both countries report, Germany has been ahead every year.
Germany ranks 58th and Senegal ranks 61st of 115 countries.
Germany has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher nuts and products — production, Germany or Senegal?
- Germany, at 18 1000 t against 13 1000 t in Senegal as of 2019.
- What is the difference in nuts and products — production between Germany and Senegal?
- 5 1000 t, with Germany ahead.
- How many years of comparable data are there for Germany and Senegal?
- 10 years are reported by both, from 2010 to 2019.
- How do Germany and Senegal rank globally for nuts and products — production?
- Germany ranks 58th and Senegal ranks 61st of 115 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Nuts and products — Production. 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.