Ireland vs Kenya: Oranges, Mandarines — Food supply
Oranges, Mandarines — Food supply over time
- Ireland
- Kenya
How they compare
Ireland currently reports 56,414 million Kcal against 53,240 million Kcal in Kenya, a difference of 3,174 million Kcal.
That makes Ireland's figure about 1.1 times Kenya's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Ireland ahead.
Ireland ranks 47th and Kenya ranks 50th of 164 countries.
Ireland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ireland | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 81,149 million Kcal | 39,745 million Kcal | 41,404 million Kcal | Ireland |
| 2020s | 56,327 million Kcal | 52,690 million Kcal | 3,637 million Kcal | Ireland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oranges, mandarines — food supply, Ireland or Kenya?
- Ireland, at 56,414 million Kcal against 53,240 million Kcal in Kenya as of 2023.
- What is the difference in oranges, mandarines — food supply between Ireland and Kenya?
- 3,174 million Kcal, with Ireland ahead.
- How many years of comparable data are there for Ireland and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Ireland and Kenya rank globally for oranges, mandarines — food supply?
- Ireland ranks 47th and Kenya ranks 50th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oranges, Mandarines — 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.