Djibouti vs Jordan: Palmkernel Oil — Food supply
Palmkernel Oil — Food supply over time
- Djibouti
- Jordan
How they compare
Djibouti currently reports 3,556 million Kcal against 2,507 million Kcal in Jordan, a difference of 1,049 million Kcal.
That makes Djibouti's figure about 1.4 times Jordan's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Jordan ahead.
Djibouti ranks 68th and Jordan ranks 71st of 168 countries.
Across the 2 decades both report, Djibouti averaged higher in 1 and Jordan in 1.
Head to head by decade
| Decade | Djibouti | Jordan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,020 million Kcal | 8,683 million Kcal | 7,663 million Kcal | Jordan |
| 2020s | 3,798 million Kcal | 2,923 million Kcal | 875.28 million Kcal | Djibouti |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palmkernel oil — food supply, Djibouti or Jordan?
- Djibouti, at 3,556 million Kcal against 2,507 million Kcal in Jordan as of 2023.
- What is the difference in palmkernel oil — food supply between Djibouti and Jordan?
- 1,049 million Kcal, with Djibouti ahead.
- How many years of comparable data are there for Djibouti and Jordan?
- 14 years are reported by both, from 2010 to 2023.
- How do Djibouti and Jordan rank globally for palmkernel oil — food supply?
- Djibouti ranks 68th and Jordan ranks 71st 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.