Caribbean vs Senegal: Onions — Food supply
Onions — Food supply over time
- Caribbean
- Senegal
How they compare
Senegal currently reports 220,161 million Kcal against 68,290 million Kcal in Caribbean, a difference of 151,871 million Kcal.
That makes Senegal's figure about 3.2 times Caribbean's.
Across all 14 years both countries report, Senegal has been ahead every year.
Caribbean ranks 27th and Senegal ranks 27th of 28 groups.
Senegal has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 81,803 million Kcal | 163,501 million Kcal | 81,698 million Kcal | Senegal |
| 2020s | 71,597 million Kcal | 213,345 million Kcal | 141,748 million Kcal | Senegal |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, Caribbean or Senegal?
- Senegal, at 220,161 million Kcal against 68,290 million Kcal in Caribbean as of 2023.
- What is the difference in onions — food supply between Caribbean and Senegal?
- 151,871 million Kcal, with Senegal ahead.
- How many years of comparable data are there for Caribbean and Senegal?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Senegal rank globally for onions — food supply?
- Caribbean ranks 27th and Senegal ranks 27th of 28 groups.
- 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.