Bhutan vs Madagascar: Onions — Food supply
Onions — Food supply over time
- Bhutan
- Madagascar
How they compare
Madagascar currently reports 2,174 million Kcal against 1,739 million Kcal in Bhutan, a difference of 435 million Kcal.
That makes Madagascar's figure about 1.3 times Bhutan's.
Across all 5 years both countries report, Madagascar has been ahead every year.
Bhutan ranks 131st and Madagascar ranks 128th of 162 countries.
Madagascar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bhutan | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,275 million Kcal | 2,652 million Kcal | 1,377 million Kcal | Madagascar |
| 2020s | 1,761 million Kcal | 2,411 million Kcal | 649.3 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, Bhutan or Madagascar?
- Madagascar, at 2,174 million Kcal against 1,739 million Kcal in Bhutan as of 2023.
- What is the difference in onions — food supply between Bhutan and Madagascar?
- 435 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Bhutan and Madagascar?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and Madagascar rank globally for onions — food supply?
- Bhutan ranks 131st and Madagascar ranks 128th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — 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.