Madagascar vs Saint Kitts and Nevis: Offals — Export quantity
Offals — Export quantity over time
- Madagascar
- Saint Kitts and Nevis
How they compare
Madagascar currently reports 0 1000 t against 0 1000 t in Saint Kitts and Nevis, a difference of 0 1000 t.
Across all 5 years both countries report, Saint Kitts and Nevis has been ahead every year.
Madagascar ranks 66th and Saint Kitts and Nevis ranks 66th of 147 countries.
Frequently asked questions
- Which has higher offals — export quantity, Madagascar or Saint Kitts and Nevis?
- Madagascar, at 0 1000 t against 0 1000 t in Saint Kitts and Nevis as of 2021.
- What is the difference in offals — export quantity between Madagascar and Saint Kitts and Nevis?
- 0 1000 t, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Saint Kitts and Nevis?
- 5 years are reported by both, from 2010 to 2017.
- How do Madagascar and Saint Kitts and Nevis rank globally for offals — export quantity?
- Madagascar ranks 66th and Saint Kitts and Nevis 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.