Ethiopia vs United States: Spices — Food supply
Spices — Food supply over time
- Ethiopia
- United States
How they compare
Ethiopia currently reports 1.62 million million Kcal against 1.18 million million Kcal in United States, a difference of 439,670 million Kcal.
That makes Ethiopia's figure about 1.4 times United States's.
Across all 14 years both countries report, Ethiopia has been ahead every year.
Ethiopia ranks 7th and United States ranks 10th of 194 countries.
Ethiopia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Ethiopia | United States | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.40 million million Kcal | 869,550 million Kcal | 533,549 million Kcal | Ethiopia |
| 2020s | 1.62 million million Kcal | 1.15 million million Kcal | 469,115 million Kcal | Ethiopia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Ethiopia or United States?
- Ethiopia, at 1.62 million million Kcal against 1.18 million million Kcal in United States as of 2023.
- What is the difference in spices — food supply between Ethiopia and United States?
- 439,670 million Kcal, with Ethiopia ahead.
- How many years of comparable data are there for Ethiopia and United States?
- 14 years are reported by both, from 2010 to 2023.
- How do Ethiopia and United States rank globally for spices — food supply?
- Ethiopia ranks 7th and United States ranks 10th 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.