Cameroon vs Caribbean: Poultry Meat — Losses
Poultry Meat — Losses over time
- Cameroon
- Caribbean
How they compare
Cameroon currently reports 0 1000 t against 0 1000 t in Caribbean, a difference of 0 1000 t.
Across all 6 years both countries report, Caribbean has been ahead every year.
Cameroon ranks 15th and Caribbean ranks 15th of 31 countries.
Frequently asked questions
- Which has higher poultry meat — losses, Cameroon or Caribbean?
- Cameroon, at 0 1000 t against 0 1000 t in Caribbean as of 2019.
- What is the difference in poultry meat — losses between Cameroon and Caribbean?
- 0 1000 t, with Cameroon ahead.
- How many years of comparable data are there for Cameroon and Caribbean?
- 6 years are reported by both, from 2014 to 2019.
- How do Cameroon and Caribbean rank globally for poultry meat — losses?
- Cameroon ranks 15th and Caribbean ranks 15th of 31 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Poultry Meat — Losses. 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.