Angola vs Madagascar: Offals — Export quantity
Offals — Export quantity over time
- Angola
- Madagascar
How they compare
Angola currently reports 0 1000 t against 0 1000 t in Madagascar, a difference of 0 1000 t.
Across all 7 years both countries report, Madagascar has been ahead every year.
Angola ranks 66th and Madagascar ranks 66th of 147 countries.
Head to head by decade
| Decade | Angola | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | — |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals — export quantity, Angola or Madagascar?
- Angola, at 0 1000 t against 0 1000 t in Madagascar as of 2022.
- What is the difference in offals — export quantity between Angola and Madagascar?
- 0 1000 t, with Angola ahead.
- How many years of comparable data are there for Angola and Madagascar?
- 7 years are reported by both, from 2010 to 2021.
- How do Angola and Madagascar rank globally for offals — export quantity?
- Angola ranks 66th and Madagascar ranks 66th of 147 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals — Export quantity. 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.