Mauritius vs Sierra Leone: Pigmeat — Food supply
Pigmeat — Food supply over time
- Mauritius
- Sierra Leone
How they compare
Sierra Leone currently reports 14,759 million Kcal against 14,155 million Kcal in Mauritius, a difference of 604 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Mauritius ahead.
Mauritius ranks 112th and Sierra Leone ranks 110th of 162 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,801 million Kcal | 15,687 million Kcal | 3,886 million Kcal | Sierra Leone |
| 2020s | 13,595 million Kcal | 18,442 million Kcal | 4,847 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pigmeat — food supply, Mauritius or Sierra Leone?
- Sierra Leone, at 14,759 million Kcal against 14,155 million Kcal in Mauritius as of 2023.
- What is the difference in pigmeat — food supply between Mauritius and Sierra Leone?
- 604 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Mauritius and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Sierra Leone rank globally for pigmeat — food supply?
- Mauritius ranks 112th and Sierra Leone ranks 110th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pigmeat — 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.