Guinea vs Kenya: Poultry Meat — Food supply
Poultry Meat — Food supply over time
- Guinea
- Kenya
How they compare
Kenya currently reports 130,375 million Kcal against 116,451 million Kcal in Guinea, a difference of 13,924 million Kcal.
That makes Kenya's figure about 1.1 times Guinea's.
Across all 14 years both countries report, Kenya has been ahead every year.
Guinea ranks 95th and Kenya ranks 92nd of 164 countries.
Kenya has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Guinea | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 33,109 million Kcal | 77,802 million Kcal | 44,692 million Kcal | Kenya |
| 2020s | 109,243 million Kcal | 120,174 million Kcal | 10,930 million Kcal | Kenya |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — food supply, Guinea or Kenya?
- Kenya, at 130,375 million Kcal against 116,451 million Kcal in Guinea as of 2023.
- What is the difference in poultry meat — food supply between Guinea and Kenya?
- 13,924 million Kcal, with Kenya ahead.
- How many years of comparable data are there for Guinea and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Guinea and Kenya rank globally for poultry meat — food supply?
- Guinea ranks 95th and Kenya ranks 92nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Poultry Meat — 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.