Sierra Leone vs Togo: Palm kernels — Production
Palm kernels — Production over time
- Sierra Leone
- Togo
How they compare
Togo currently reports 41,000 t against 30,000 t in Sierra Leone, a difference of 11,000 t.
That makes Togo's figure about 1.4 times Sierra Leone's.
The two have swapped places 1 time across 53 shared years of data; in 1961 it was Sierra Leone ahead.
Sierra Leone ranks 19th and Togo ranks 18th of 42 countries.
Across the 6 decades both report, Sierra Leone averaged higher in 4 and Togo in 2.
Head to head by decade
| Decade | Sierra Leone | Togo | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 53,247 t | 14,722 t | 38,525 t | Sierra Leone |
| 1970s | 46,533 t | 7,950 t | 38,583 t | Sierra Leone |
| 1980s | 35,650 t | 5,849 t | 29,801 t | Sierra Leone |
| 1990s | 29,556 t | 16,490 t | 13,066 t | Sierra Leone |
| 2000s | 24,023 t | 29,934 t | 5,911 t | Togo |
| 2010s | 26,750 t | 41,003 t | 14,253 t | Togo |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palm kernels — production, Sierra Leone or Togo?
- Togo, at 41,000 t against 30,000 t in Sierra Leone as of 2013.
- What is the difference in palm kernels — production between Sierra Leone and Togo?
- 11,000 t, with Togo ahead.
- How many years of comparable data are there for Sierra Leone and Togo?
- 53 years are reported by both, from 1961 to 2013.
- How do Sierra Leone and Togo rank globally for palm kernels — production?
- Sierra Leone ranks 19th and Togo ranks 18th of 42 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Palm kernels — Production. 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.