Madagascar vs Nicaragua: Palm kernels — Processing
Palm kernels — Processing over time
- Madagascar
- Nicaragua
How they compare
Nicaragua currently reports 3,009 t against 1,350 t in Madagascar, a difference of 1,659 t.
That makes Nicaragua's figure about 2.2 times Madagascar's.
The two have swapped places 4 times across 53 shared years of data; in 1961 it was Nicaragua ahead.
Madagascar ranks 33rd and Nicaragua ranks 31st of 58 countries.
Across the 6 decades both report, Madagascar averaged higher in 1 and Nicaragua in 5.
Head to head by decade
| Decade | Madagascar | Nicaragua | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 0 t | 88.89 t | 88.89 t | Nicaragua |
| 1970s | 264.7 t | 1,066 t | 801.2 t | Nicaragua |
| 1980s | 981 t | 1,603 t | 622.4 t | Nicaragua |
| 1990s | 1,737 t | 1,650 t | 87.5 t | Madagascar |
| 2000s | 1,343 t | 1,791 t | 448 t | Nicaragua |
| 2010s | 1,350 t | 3,004 t | 1,654 t | Nicaragua |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palm kernels — processing, Madagascar or Nicaragua?
- Nicaragua, at 3,009 t against 1,350 t in Madagascar as of 2013.
- What is the difference in palm kernels — processing between Madagascar and Nicaragua?
- 1,659 t, with Nicaragua ahead.
- How many years of comparable data are there for Madagascar and Nicaragua?
- 53 years are reported by both, from 1961 to 2013.
- How do Madagascar and Nicaragua rank globally for palm kernels — processing?
- Madagascar ranks 33rd and Nicaragua ranks 31st of 58 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
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 caput 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.