Eastern Europe vs Guinea: Starchy Roots — Feed
Starchy Roots — Feed over time
- Eastern Europe
- Guinea
How they compare
Eastern Europe currently reports 10,973 1000 t against 1,080 1000 t in Guinea, a difference of 9,893 1000 t.
That makes Eastern Europe's figure about 10.2 times Guinea's.
Across all 14 years both countries report, Eastern Europe has been ahead every year.
Eastern Europe ranks 15th and Guinea ranks 18th of 31 regions.
Eastern Europe has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eastern Europe | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 17,046 1000 t | 218.4 1000 t | 16,828 1000 t | Eastern Europe |
| 2020s | 11,522 1000 t | 864.25 1000 t | 10,658 1000 t | Eastern Europe |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — feed, Eastern Europe or Guinea?
- Eastern Europe, at 10,973 1000 t against 1,080 1000 t in Guinea as of 2023.
- What is the difference in starchy roots — feed between Eastern Europe and Guinea?
- 9,893 1000 t, with Eastern Europe ahead.
- How many years of comparable data are there for Eastern Europe and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Europe and Guinea rank globally for starchy roots — feed?
- Eastern Europe ranks 15th and Guinea ranks 18th of 31 regions.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Feed. 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.