Congo vs Dominican Republic: Roots, Other — Food supply
Roots, Other — Food supply over time
- Congo
- Dominican Republic
How they compare
Congo currently reports 48,420 million Kcal against 43,573 million Kcal in Dominican Republic, a difference of 4,847 million Kcal.
That makes Congo's figure about 1.1 times Dominican Republic's.
Across all 14 years both countries report, Congo has been ahead every year.
Congo ranks 29th and Dominican Republic ranks 31st of 161 countries.
Congo has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Congo | Dominican Republic | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 44,397 million Kcal | 25,076 million Kcal | 19,321 million Kcal | Congo |
| 2020s | 47,251 million Kcal | 35,834 million Kcal | 11,416 million Kcal | Congo |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher roots, other — food supply, Congo or Dominican Republic?
- Congo, at 48,420 million Kcal against 43,573 million Kcal in Dominican Republic as of 2023.
- What is the difference in roots, other — food supply between Congo and Dominican Republic?
- 4,847 million Kcal, with Congo ahead.
- How many years of comparable data are there for Congo and Dominican Republic?
- 14 years are reported by both, from 2010 to 2023.
- How do Congo and Dominican Republic rank globally for roots, other — food supply?
- Congo ranks 29th and Dominican Republic ranks 31st of 161 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Roots, Other — 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.