Solomon Islands vs Tonga: Olive Oil — Food supply
Olive Oil — Food supply over time
- Solomon Islands
- Tonga
How they compare
Solomon Islands currently reports 45.78 million Kcal against 28.67 million Kcal in Tonga, a difference of 17.11 million Kcal.
That makes Solomon Islands's figure about 1.6 times Tonga's.
Across all 5 years both countries report, Solomon Islands has been ahead every year.
Solomon Islands ranks 183rd and Tonga ranks 186th of 192 countries.
Solomon Islands has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Solomon Islands | Tonga | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 59.26 million Kcal | 1.78 million Kcal | 57.48 million Kcal | Solomon Islands |
| 2020s | 80.34 million Kcal | 21.72 million Kcal | 58.62 million Kcal | Solomon Islands |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olive oil — food supply, Solomon Islands or Tonga?
- Solomon Islands, at 45.78 million Kcal against 28.67 million Kcal in Tonga as of 2023.
- What is the difference in olive oil — food supply between Solomon Islands and Tonga?
- 17.11 million Kcal, with Solomon Islands ahead.
- How many years of comparable data are there for Solomon Islands and Tonga?
- 5 years are reported by both, from 2019 to 2023.
- How do Solomon Islands and Tonga rank globally for olive oil — food supply?
- Solomon Islands ranks 183rd and Tonga ranks 186th of 192 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.