Côte d'Ivoire vs Malaysia: Spices — Food supply
Spices — Food supply over time
- Côte d'Ivoire
- Malaysia
How they compare
Malaysia currently reports 523,975 million Kcal against 404,339 million Kcal in Côte d'Ivoire, a difference of 119,636 million Kcal.
That makes Malaysia's figure about 1.3 times Côte d'Ivoire's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Malaysia ahead.
Côte d'Ivoire ranks 20th and Malaysia ranks 18th of 194 countries.
Malaysia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Côte d'Ivoire | Malaysia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 373,707 million Kcal | 387,785 million Kcal | 14,078 million Kcal | Malaysia |
| 2020s | 373,108 million Kcal | 506,277 million Kcal | 133,170 million Kcal | Malaysia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Côte d'Ivoire or Malaysia?
- Malaysia, at 523,975 million Kcal against 404,339 million Kcal in Côte d'Ivoire as of 2023.
- What is the difference in spices — food supply between Côte d'Ivoire and Malaysia?
- 119,636 million Kcal, with Malaysia ahead.
- How many years of comparable data are there for Côte d'Ivoire and Malaysia?
- 14 years are reported by both, from 2010 to 2023.
- How do Côte d'Ivoire and Malaysia rank globally for spices — food supply?
- Côte d'Ivoire ranks 20th and Malaysia ranks 18th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — 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.