Angola vs Haiti: Spices — Fat supply quantity
Spices — Fat supply quantity over time
- Angola
- Haiti
How they compare
Angola currently reports 51.49 t against 50.73 t in Haiti, a difference of 0.76 t.
Across all 14 years both countries report, Angola has been ahead every year.
Angola ranks 131st and Haiti ranks 132nd of 164 countries.
Angola has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Angola | Haiti | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 44 t | 9.3 t | 34.7 t | Angola |
| 2020s | 81.63 t | 51.42 t | 30.2 t | Angola |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — fat supply quantity, Angola or Haiti?
- Angola, at 51.49 t against 50.73 t in Haiti as of 2023.
- What is the difference in spices — fat supply quantity between Angola and Haiti?
- 0.76 t, with Angola ahead.
- How many years of comparable data are there for Angola and Haiti?
- 14 years are reported by both, from 2010 to 2023.
- How do Angola and Haiti rank globally for spices — fat supply quantity?
- Angola ranks 131st and Haiti ranks 132nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — Fat supply quantity (t). 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.