Morocco vs Senegal: Starchy Roots — Domestic supply quantity
Starchy Roots — Domestic supply quantity over time
- Morocco
- Senegal
How they compare
Morocco currently reports 1,946 1000 t against 1,825 1000 t in Senegal, a difference of 121 1000 t.
That makes Morocco's figure about 1.1 times Senegal's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Morocco ahead.
Morocco ranks 52nd and Senegal ranks 54th of 164 countries.
Morocco has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Morocco | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,958 1000 t | 660.2 1000 t | 1,297 1000 t | Morocco |
| 2020s | 1,828 1000 t | 1,779 1000 t | 49 1000 t | Morocco |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — domestic supply quantity, Morocco or Senegal?
- Morocco, at 1,946 1000 t against 1,825 1000 t in Senegal as of 2023.
- What is the difference in starchy roots — domestic supply quantity between Morocco and Senegal?
- 121 1000 t, with Morocco ahead.
- How many years of comparable data are there for Morocco and Senegal?
- 14 years are reported by both, from 2010 to 2023.
- How do Morocco and Senegal rank globally for starchy roots — domestic supply quantity?
- Morocco ranks 52nd and Senegal ranks 54th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Domestic supply quantity. 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.