Laos vs Sierra Leone: Poultry Meat — Food supply
Poultry Meat — Food supply over time
- Laos
- Sierra Leone
How they compare
Laos currently reports 82,372 million Kcal against 74,522 million Kcal in Sierra Leone, a difference of 7,850 million Kcal.
That makes Laos's figure about 1.1 times Sierra Leone's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Laos ahead.
Laos ranks 135th and Sierra Leone ranks 138th of 194 countries.
Across the 2 decades both report, Laos averaged higher in 1 and Sierra Leone in 1.
Head to head by decade
| Decade | Laos | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 46,081 million Kcal | 41,637 million Kcal | 4,444 million Kcal | Laos |
| 2020s | 71,616 million Kcal | 74,557 million Kcal | 2,940 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — food supply, Laos or Sierra Leone?
- Laos, at 82,372 million Kcal against 74,522 million Kcal in Sierra Leone as of 2023.
- What is the difference in poultry meat — food supply between Laos and Sierra Leone?
- 7,850 million Kcal, with Laos ahead.
- How many years of comparable data are there for Laos and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Laos and Sierra Leone rank globally for poultry meat — food supply?
- Laos ranks 135th and Sierra Leone ranks 138th of 194 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.