Peru vs Sierra Leone: Palm kernels — Processing
Palm kernels — Processing over time
- Peru
- Sierra Leone
How they compare
Peru currently reports 51,000 t against 28,000 t in Sierra Leone, a difference of 23,000 t.
That makes Peru's figure about 1.8 times Sierra Leone's.
The two have swapped places 1 time across 53 shared years of data; in 1961 it was Sierra Leone ahead.
Peru ranks 14th and Sierra Leone ranks 17th of 58 countries.
Across the 6 decades both report, Peru averaged higher in 1 and Sierra Leone in 5.
Head to head by decade
| Decade | Peru | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 0 t | 1,528 t | 1,528 t | Sierra Leone |
| 1970s | 345.2 t | 14,670 t | 14,325 t | Sierra Leone |
| 1980s | 2,415 t | 26,450 t | 24,035 t | Sierra Leone |
| 1990s | 4,518 t | 28,700 t | 24,182 t | Sierra Leone |
| 2000s | 9,543 t | 23,050 t | 13,507 t | Sierra Leone |
| 2010s | 32,425 t | 25,650 t | 6,775 t | Peru |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palm kernels — processing, Peru or Sierra Leone?
- Peru, at 51,000 t against 28,000 t in Sierra Leone as of 2013.
- What is the difference in palm kernels — processing between Peru and Sierra Leone?
- 23,000 t, with Peru ahead.
- How many years of comparable data are there for Peru and Sierra Leone?
- 53 years are reported by both, from 1961 to 2013.
- How do Peru and Sierra Leone rank globally for palm kernels — processing?
- Peru ranks 14th and Sierra Leone ranks 17th 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.