Cabo Verde vs Madagascar: Palmkernel Oil — Food supply
Palmkernel Oil — Food supply over time
- Cabo Verde
- Madagascar
How they compare
Cabo Verde currently reports 0 million Kcal against 0 million Kcal in Madagascar, a difference of 0 million Kcal.
The two have swapped places 1 time across 8 shared years of data; in 2016 it was Cabo Verde ahead.
Cabo Verde ranks 133rd and Madagascar ranks 133rd of 168 countries.
Cabo Verde has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cabo Verde | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 153.3 million Kcal | 0.0125 million Kcal | 153.28 million Kcal | Cabo Verde |
| 2020s | 49.96 million Kcal | 0 million Kcal | 49.96 million Kcal | Cabo Verde |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palmkernel oil — food supply, Cabo Verde or Madagascar?
- Cabo Verde, at 0 million Kcal against 0 million Kcal in Madagascar as of 2023.
- What is the difference in palmkernel oil — food supply between Cabo Verde and Madagascar?
- 0 million Kcal, with Cabo Verde ahead.
- How many years of comparable data are there for Cabo Verde and Madagascar?
- 8 years are reported by both, from 2016 to 2023.
- How do Cabo Verde and Madagascar rank globally for palmkernel oil — food supply?
- Cabo Verde ranks 133rd and Madagascar ranks 133rd of 168 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Palmkernel 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.