Italy vs Madagascar: Palmkernel Cake — Production
Palmkernel Cake — Production over time
- Italy
- Madagascar
How they compare
Madagascar currently reports 742 t against 255 t in Italy, a difference of 487 t.
That makes Madagascar's figure about 2.9 times Italy's.
The two have swapped places 1 time across 53 shared years of data; in 1961 it was Italy ahead.
Italy ranks 35th and Madagascar ranks 33rd of 58 countries.
Across the 6 decades both report, Italy averaged higher in 2 and Madagascar in 4.
Head to head by decade
| Decade | Italy | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 1960s | 402.44 t | 0 t | 402.44 t | Italy |
| 1970s | 732.5 t | 145.6 t | 586.9 t | Italy |
| 1980s | 0 t | 539.6 t | 539.6 t | Madagascar |
| 1990s | 0 t | 955.5 t | 955.5 t | Madagascar |
| 2000s | 0 t | 738.5 t | 738.5 t | Madagascar |
| 2010s | 127.5 t | 742.25 t | 614.75 t | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palmkernel cake — production, Italy or Madagascar?
- Madagascar, at 742 t against 255 t in Italy as of 2013.
- What is the difference in palmkernel cake — production between Italy and Madagascar?
- 487 t, with Madagascar ahead.
- How many years of comparable data are there for Italy and Madagascar?
- 53 years are reported by both, from 1961 to 2013.
- How do Italy and Madagascar rank globally for palmkernel cake — production?
- Italy ranks 35th and Madagascar ranks 33rd of 58 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Palmkernel Cake — 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.