Dominican Republic vs Sierra Leone: Palm kernels — Processing
Palm kernels — Processing over time
- Dominican Republic
- Sierra Leone
How they compare
Sierra Leone currently reports 361 1000 t against 291 1000 t in Dominican Republic, a difference of 70 1000 t.
That makes Sierra Leone's figure about 1.2 times Dominican Republic's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Dominican Republic ahead.
Dominican Republic ranks 29th and Sierra Leone ranks 27th of 42 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Dominican Republic | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 267.8 1000 t | 269 1000 t | 1.2 1000 t | Sierra Leone |
| 2020s | 263.25 1000 t | 346 1000 t | 82.75 1000 t | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palm kernels — processing, Dominican Republic or Sierra Leone?
- Sierra Leone, at 361 1000 t against 291 1000 t in Dominican Republic as of 2023.
- What is the difference in palm kernels — processing between Dominican Republic and Sierra Leone?
- 70 1000 t, with Sierra Leone ahead.
- How many years of comparable data are there for Dominican Republic and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Dominican Republic and Sierra Leone rank globally for palm kernels — processing?
- Dominican Republic ranks 29th and Sierra Leone ranks 27th of 42 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Palm kernels — Processing. 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.