Bulgaria vs Fiji, Republic of: Starchy Roots β Fat supply quantity
Starchy Roots β Fat supply quantity over time
- Bulgaria
- Fiji, Republic of
How they compare
Fiji, Republic of currently reports 456.2 t against 433.33 t in Bulgaria, a difference of 22.87 t.
That makes Fiji, Republic of's figure about 1.1 times Bulgaria's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Bulgaria ahead.
Bulgaria ranks 108th and Fiji, Republic of ranks 106th of 164 countries.
Bulgaria has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bulgaria | Fiji, Republic of | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 418.57 t | 304.27 t | 114.3 t | Bulgaria |
| 2020s | 454.75 t | 389.29 t | 65.45 t | Bulgaria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots β fat supply quantity, Bulgaria or Fiji, Republic of?
- Fiji, Republic of, at 456.2 t against 433.33 t in Bulgaria as of 2023.
- What is the difference in starchy roots β fat supply quantity between Bulgaria and Fiji, Republic of?
- 22.87 t, with Fiji, Republic of ahead.
- How many years of comparable data are there for Bulgaria and Fiji, Republic of?
- 14 years are reported by both, from 2010 to 2023.
- How do Bulgaria and Fiji, Republic of rank globally for starchy roots β fat supply quantity?
- Bulgaria ranks 108th and Fiji, Republic of ranks 106th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots β 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.