Tajikistan vs Tunisia: Starchy Roots — Fat supply quantity
Starchy Roots — Fat supply quantity over time
- Tajikistan
- Tunisia
How they compare
Tajikistan currently reports 380.59 t against 374.86 t in Tunisia, a difference of 5.73 t.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Tunisia ahead.
Tajikistan ranks 114th and Tunisia ranks 115th of 164 countries.
Across the 2 decades both report, Tajikistan averaged higher in 1 and Tunisia in 1.
Head to head by decade
| Decade | Tajikistan | Tunisia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 285.49 t | 371.31 t | 85.82 t | Tunisia |
| 2020s | 365.04 t | 362.34 t | 2.7 t | Tajikistan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — fat supply quantity, Tajikistan or Tunisia?
- Tajikistan, at 380.59 t against 374.86 t in Tunisia as of 2023.
- What is the difference in starchy roots — fat supply quantity between Tajikistan and Tunisia?
- 5.73 t, with Tajikistan ahead.
- How many years of comparable data are there for Tajikistan and Tunisia?
- 14 years are reported by both, from 2010 to 2023.
- How do Tajikistan and Tunisia rank globally for starchy roots — fat supply quantity?
- Tajikistan ranks 114th and Tunisia ranks 115th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.