Cote d'Ivoire vs Latvia: Spices, Other — Food supply
Spices, Other — Food supply over time
- Cote d'Ivoire
- Latvia
How they compare
Cote d'Ivoire currently reports 3,298 million Kcal against 3,149 million Kcal in Latvia, a difference of 149 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Cote d'Ivoire ahead.
Cote d'Ivoire ranks 118th and Latvia ranks 121st of 194 countries.
Cote d'Ivoire has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Cote d'Ivoire | Latvia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,249 million Kcal | 1,864 million Kcal | 9,385 million Kcal | Cote d'Ivoire |
| 2020s | 4,952 million Kcal | 3,266 million Kcal | 1,687 million Kcal | Cote d'Ivoire |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices, other — food supply, Cote d'Ivoire or Latvia?
- Cote d'Ivoire, at 3,298 million Kcal against 3,149 million Kcal in Latvia as of 2023.
- What is the difference in spices, other — food supply between Cote d'Ivoire and Latvia?
- 149 million Kcal, with Cote d'Ivoire ahead.
- How many years of comparable data are there for Cote d'Ivoire and Latvia?
- 14 years are reported by both, from 2010 to 2023.
- How do Cote d'Ivoire and Latvia rank globally for spices, other — food supply?
- Cote d'Ivoire ranks 118th and Latvia ranks 121st of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices, Other — 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.