Cote d'Ivoire vs Finland: Pulses — Food supply
Pulses — Food supply over time
- Cote d'Ivoire
- Finland
How they compare
Finland currently reports 134,754 million Kcal against 132,122 million Kcal in Cote d'Ivoire, a difference of 2,632 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Cote d'Ivoire ahead.
Cote d'Ivoire ranks 96th and Finland ranks 94th of 194 countries.
Cote d'Ivoire has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cote d'Ivoire | Finland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 159,792 million Kcal | 22,946 million Kcal | 136,846 million Kcal | Cote d'Ivoire |
| 2020s | 134,302 million Kcal | 98,918 million Kcal | 35,383 million Kcal | Cote d'Ivoire |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pulses — food supply, Cote d'Ivoire or Finland?
- Finland, at 134,754 million Kcal against 132,122 million Kcal in Cote d'Ivoire as of 2023.
- What is the difference in pulses — food supply between Cote d'Ivoire and Finland?
- 2,632 million Kcal, with Finland ahead.
- How many years of comparable data are there for Cote d'Ivoire and Finland?
- 14 years are reported by both, from 2010 to 2023.
- How do Cote d'Ivoire and Finland rank globally for pulses — food supply?
- Cote d'Ivoire ranks 96th and Finland ranks 94th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pulses — 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.