France vs East Timor: Palm Oil — Food supply
Palm Oil — Food supply over time
- France
- East Timor
How they compare
East Timor currently reports 122,818 million Kcal against 112,347 million Kcal in France, a difference of 10,471 million Kcal.
That makes East Timor's figure about 1.1 times France's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was France ahead.
France ranks 89th and East Timor ranks 87th of 184 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 274,346 million Kcal | 82,928 million Kcal | 191,418 million Kcal | France |
| 2020s | 231,478 million Kcal | 112,334 million Kcal | 119,143 million Kcal | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palm oil — food supply, France or East Timor?
- East Timor, at 122,818 million Kcal against 112,347 million Kcal in France as of 2023.
- What is the difference in palm oil — food supply between France and East Timor?
- 10,471 million Kcal, with East Timor ahead.
- How many years of comparable data are there for France and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do France and East Timor rank globally for palm oil — food supply?
- France ranks 89th and East Timor ranks 87th of 184 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Palm Oil — 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.