Marshall Islands vs East Timor: Soyabean Oil — Food supply
Soyabean Oil — Food supply over time
- Marshall Islands
- East Timor
How they compare
East Timor currently reports 991.17 million Kcal against 543.63 million Kcal in Marshall Islands, a difference of 447.54 million Kcal.
That makes East Timor's figure about 1.8 times Marshall Islands's.
The two have swapped places 2 times across 5 shared years of data; in 2019 it was East Timor ahead.
Marshall Islands ranks 169th and East Timor ranks 166th of 193 countries.
East Timor has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Marshall Islands | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 million Kcal | 1,171 million Kcal | 1,171 million Kcal | East Timor |
| 2020s | 380.35 million Kcal | 541.04 million Kcal | 160.69 million Kcal | East Timor |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher soyabean oil — food supply, Marshall Islands or East Timor?
- East Timor, at 991.17 million Kcal against 543.63 million Kcal in Marshall Islands as of 2023.
- What is the difference in soyabean oil — food supply between Marshall Islands and East Timor?
- 447.54 million Kcal, with East Timor ahead.
- How many years of comparable data are there for Marshall Islands and East Timor?
- 5 years are reported by both, from 2019 to 2023.
- How do Marshall Islands and East Timor rank globally for soyabean oil — food supply?
- Marshall Islands ranks 169th and East Timor ranks 166th of 193 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Soyabean Oil — 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.