Papua New Guinea vs East Timor: Olives (including preserved) — Food supply
Olives (including preserved) — Food supply over time
- Papua New Guinea
- East Timor
How they compare
Papua New Guinea currently reports 17.29 million Kcal against 12.11 million Kcal in East Timor, a difference of 5.18 million Kcal.
That makes Papua New Guinea's figure about 1.4 times East Timor's.
The two have swapped places 2 times across 10 shared years of data; in 2014 it was Papua New Guinea ahead.
Papua New Guinea ranks 170th and East Timor ranks 173rd of 191 countries.
Papua New Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Papua New Guinea | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 10.54 million Kcal | 9.87 million Kcal | 0.6683 million Kcal | Papua New Guinea |
| 2020s | 17.1 million Kcal | 13.76 million Kcal | 3.34 million Kcal | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — food supply, Papua New Guinea or East Timor?
- Papua New Guinea, at 17.29 million Kcal against 12.11 million Kcal in East Timor as of 2023.
- What is the difference in olives (including preserved) — food supply between Papua New Guinea and East Timor?
- 5.18 million Kcal, with Papua New Guinea ahead.
- How many years of comparable data are there for Papua New Guinea and East Timor?
- 10 years are reported by both, from 2014 to 2023.
- How do Papua New Guinea and East Timor rank globally for olives (including preserved) — food supply?
- Papua New Guinea ranks 170th and East Timor ranks 173rd of 191 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olives (including preserved) — 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.