Malaysia vs Tajikistan: Pepper — Food supply
Pepper — Food supply over time
- Malaysia
- Tajikistan
How they compare
Malaysia currently reports 85,442 million Kcal against 67,166 million Kcal in Tajikistan, a difference of 18,276 million Kcal.
That makes Malaysia's figure about 1.3 times Tajikistan's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Malaysia ahead.
Malaysia ranks 11th and Tajikistan ranks 12th of 193 countries.
Malaysia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Malaysia | Tajikistan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 54,628 million Kcal | 24,806 million Kcal | 29,821 million Kcal | Malaysia |
| 2020s | 81,239 million Kcal | 69,109 million Kcal | 12,129 million Kcal | Malaysia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pepper — food supply, Malaysia or Tajikistan?
- Malaysia, at 85,442 million Kcal against 67,166 million Kcal in Tajikistan as of 2023.
- What is the difference in pepper — food supply between Malaysia and Tajikistan?
- 18,276 million Kcal, with Malaysia ahead.
- How many years of comparable data are there for Malaysia and Tajikistan?
- 14 years are reported by both, from 2010 to 2023.
- How do Malaysia and Tajikistan rank globally for pepper — food supply?
- Malaysia ranks 11th and Tajikistan ranks 12th 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.