Oman vs Uganda: Rye and products — Export quantity
Rye and products — Export quantity over time
- Oman
- Uganda
How they compare
Oman currently reports 0 1000 t against 0 1000 t in Uganda, a difference of 0 1000 t.
The two have swapped places 2 times across 7 shared years of data; in 2010 it was Uganda ahead.
Oman ranks 29th and Uganda ranks 29th of 93 countries.
Oman has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher rye and products — export quantity, Oman or Uganda?
- Oman, at 0 1000 t against 0 1000 t in Uganda as of 2021.
- What is the difference in rye and products — export quantity between Oman and Uganda?
- 0 1000 t, with Oman ahead.
- How many years of comparable data are there for Oman and Uganda?
- 7 years are reported by both, from 2010 to 2019.
- How do Oman and Uganda rank globally for rye and products — export quantity?
- Oman ranks 29th and Uganda ranks 29th of 93 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Rye and products — Export quantity. 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.