Ethiopia PDR vs Saint Lucia: Oilcrops — Losses
Oilcrops — Losses over time
- Ethiopia PDR
- Saint Lucia
How they compare
Ethiopia PDR currently reports 9,336 t against 8,359 t in Saint Lucia, a difference of 977 t.
That makes Ethiopia PDR's figure about 1.1 times Saint Lucia's.
Across all 32 years both countries report, Ethiopia PDR has been ahead every year.
Ethiopia PDR ranks 63rd and Saint Lucia ranks 66th of 147 countries.
Ethiopia PDR has averaged higher in every one of the 4 decades both report.
Head to head by decade
| Decade | Ethiopia PDR | Saint Lucia | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 5,720 t | 881.67 t | 4,838 t | Ethiopia PDR |
| 1970s | 7,942 t | 1,062 t | 6,880 t | Ethiopia PDR |
| 1980s | 7,923 t | 1,673 t | 6,250 t | Ethiopia PDR |
| 1990s | 8,994 t | 1,831 t | 7,163 t | Ethiopia PDR |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oilcrops — losses, Ethiopia PDR or Saint Lucia?
- Ethiopia PDR, at 9,336 t against 8,359 t in Saint Lucia as of 1992.
- What is the difference in oilcrops — losses between Ethiopia PDR and Saint Lucia?
- 977 t, with Ethiopia PDR ahead.
- How many years of comparable data are there for Ethiopia PDR and Saint Lucia?
- 32 years are reported by both, from 1961 to 1992.
- How do Ethiopia PDR and Saint Lucia rank globally for oilcrops — losses?
- Ethiopia PDR ranks 63rd and Saint Lucia ranks 66th of 147 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oilcrops — Losses. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.