Burkina Faso vs Vietnam: Pepper — Food supply
Pepper — Food supply over time
- Burkina Faso
- Vietnam
How they compare
Vietnam currently reports 266,929 million Kcal against 214,415 million Kcal in Burkina Faso, a difference of 52,514 million Kcal.
That makes Vietnam's figure about 1.2 times Burkina Faso's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Burkina Faso ahead.
Burkina Faso ranks 4th and Vietnam ranks 1st of 193 countries.
Across the 2 decades both report, Burkina Faso averaged higher in 1 and Vietnam in 1.
Head to head by decade
| Decade | Burkina Faso | Vietnam | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 16,228 million Kcal | 44,377 million Kcal | 28,149 million Kcal | Vietnam |
| 2020s | 209,441 million Kcal | 165,841 million Kcal | 43,600 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pepper — food supply, Burkina Faso or Vietnam?
- Vietnam, at 266,929 million Kcal against 214,415 million Kcal in Burkina Faso as of 2023.
- What is the difference in pepper — food supply between Burkina Faso and Vietnam?
- 52,514 million Kcal, with Vietnam ahead.
- How many years of comparable data are there for Burkina Faso and Vietnam?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Vietnam rank globally for pepper — food supply?
- Burkina Faso ranks 4th and Vietnam ranks 1st of 193 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pepper — 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.