Burkina Faso vs Cyprus: Oranges, Mandarines — Fat supply quantity
Oranges, Mandarines — Fat supply quantity over time
- Burkina Faso
- Cyprus
How they compare
Cyprus currently reports 12.43 t against 11.22 t in Burkina Faso, a difference of 1.21 t.
That makes Cyprus's figure about 1.1 times Burkina Faso's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Cyprus ahead.
Burkina Faso ranks 116th and Cyprus ranks 114th of 164 countries.
Across the 2 decades both report, Burkina Faso averaged higher in 1 and Cyprus in 1.
Head to head by decade
| Decade | Burkina Faso | Cyprus | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 5.28 t | 17.11 t | 11.84 t | Cyprus |
| 2020s | 14.04 t | 12.4 t | 1.64 t | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oranges, mandarines — fat supply quantity, Burkina Faso or Cyprus?
- Cyprus, at 12.43 t against 11.22 t in Burkina Faso as of 2023.
- What is the difference in oranges, mandarines — fat supply quantity between Burkina Faso and Cyprus?
- 1.21 t, with Cyprus ahead.
- How many years of comparable data are there for Burkina Faso and Cyprus?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Cyprus rank globally for oranges, mandarines — fat supply quantity?
- Burkina Faso ranks 116th and Cyprus ranks 114th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oranges, Mandarines — Fat supply quantity (t). 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.