Congo vs Sri Lanka: Roots, Other — Food supply
Roots, Other — Food supply over time
- Congo
- Sri Lanka
How they compare
Sri Lanka currently reports 52,404 million Kcal against 48,420 million Kcal in Congo, a difference of 3,984 million Kcal.
That makes Sri Lanka's figure about 1.1 times Congo's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Congo ahead.
Congo ranks 29th and Sri Lanka ranks 27th of 161 countries.
Across the 2 decades both report, Congo averaged higher in 1 and Sri Lanka in 1.
Head to head by decade
| Decade | Congo | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 44,397 million Kcal | 5,364 million Kcal | 39,033 million Kcal | Congo |
| 2020s | 47,251 million Kcal | 50,648 million Kcal | 3,397 million Kcal | Sri Lanka |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher roots, other — food supply, Congo or Sri Lanka?
- Sri Lanka, at 52,404 million Kcal against 48,420 million Kcal in Congo as of 2023.
- What is the difference in roots, other — food supply between Congo and Sri Lanka?
- 3,984 million Kcal, with Sri Lanka ahead.
- How many years of comparable data are there for Congo and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Congo and Sri Lanka rank globally for roots, other — food supply?
- Congo ranks 29th and Sri Lanka ranks 27th 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.