Rwanda vs Saint Kitts and Nevis: Palmkernel Oil — Food supply
Palmkernel Oil — Food supply over time
- Rwanda
- Saint Kitts and Nevis
How they compare
Saint Kitts and Nevis currently reports 3.65 million Kcal against 1.8 million Kcal in Rwanda, a difference of 1.85 million Kcal.
That makes Saint Kitts and Nevis's figure about 2.0 times Rwanda's.
The two have swapped places 1 time across 12 shared years of data; in 2010 it was Saint Kitts and Nevis ahead.
Rwanda ranks 118th and Saint Kitts and Nevis ranks 116th of 168 countries.
Rwanda has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Rwanda | Saint Kitts and Nevis | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,781 million Kcal | 0.102 million Kcal | 2,781 million Kcal | Rwanda |
| 2020s | 4,282 million Kcal | 2.12 million Kcal | 4,280 million Kcal | Rwanda |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher palmkernel oil — food supply, Rwanda or Saint Kitts and Nevis?
- Saint Kitts and Nevis, at 3.65 million Kcal against 1.8 million Kcal in Rwanda as of 2021.
- What is the difference in palmkernel oil — food supply between Rwanda and Saint Kitts and Nevis?
- 1.85 million Kcal, with Saint Kitts and Nevis ahead.
- How many years of comparable data are there for Rwanda and Saint Kitts and Nevis?
- 12 years are reported by both, from 2010 to 2021.
- How do Rwanda and Saint Kitts and Nevis rank globally for palmkernel oil — food supply?
- Rwanda ranks 118th and Saint Kitts and Nevis ranks 116th 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.