Madagascar vs Uganda: Poultry Meat — Food supply
Poultry Meat — Food supply over time
- Madagascar
- Uganda
How they compare
Madagascar currently reports 144,917 million Kcal against 125,819 million Kcal in Uganda, a difference of 19,098 million Kcal.
That makes Madagascar's figure about 1.2 times Uganda's.
Across all 14 years both countries report, Madagascar has been ahead every year.
Madagascar ranks 90th and Uganda ranks 93rd of 164 countries.
Madagascar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Madagascar | Uganda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 126,614 million Kcal | 87,974 million Kcal | 38,640 million Kcal | Madagascar |
| 2020s | 142,284 million Kcal | 120,469 million Kcal | 21,815 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher poultry meat — food supply, Madagascar or Uganda?
- Madagascar, at 144,917 million Kcal against 125,819 million Kcal in Uganda as of 2023.
- What is the difference in poultry meat — food supply between Madagascar and Uganda?
- 19,098 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Madagascar and Uganda?
- 14 years are reported by both, from 2010 to 2023.
- How do Madagascar and Uganda rank globally for poultry meat — food supply?
- Madagascar ranks 90th and Uganda ranks 93rd 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.