Samoa vs Sierra Leone: Olive Oil — Food supply
Olive Oil — Food supply over time
- Samoa
- Sierra Leone
How they compare
Sierra Leone currently reports 113.07 million Kcal against 63.35 million Kcal in Samoa, a difference of 49.72 million Kcal.
That makes Sierra Leone's figure about 1.8 times Samoa's.
Across all 13 years both countries report, Sierra Leone has been ahead every year.
Samoa ranks 154th and Sierra Leone ranks 152nd of 163 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Samoa | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 26.91 million Kcal | 230.52 million Kcal | 203.61 million Kcal | Sierra Leone |
| 2020s | 28.98 million Kcal | 172.05 million Kcal | 143.07 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olive oil — food supply, Samoa or Sierra Leone?
- Sierra Leone, at 113.07 million Kcal against 63.35 million Kcal in Samoa as of 2022.
- What is the difference in olive oil — food supply between Samoa and Sierra Leone?
- 49.72 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Samoa and Sierra Leone?
- 13 years are reported by both, from 2010 to 2022.
- How do Samoa and Sierra Leone rank globally for olive oil — food supply?
- Samoa ranks 154th and Sierra Leone ranks 152nd of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olive Oil — 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.