Burkina Faso vs Fiji: Starchy Roots — Food supply
Starchy Roots — Food supply over time
- Burkina Faso
- Fiji
How they compare
Burkina Faso currently reports 175,855 million Kcal against 149,969 million Kcal in Fiji, a difference of 25,886 million Kcal.
That makes Burkina Faso's figure about 1.2 times Fiji's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Burkina Faso ahead.
Burkina Faso ranks 121st and Fiji ranks 122nd of 194 countries.
Burkina Faso has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Burkina Faso | Fiji | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 162,680 million Kcal | 109,314 million Kcal | 53,367 million Kcal | Burkina Faso |
| 2020s | 194,572 million Kcal | 131,911 million Kcal | 62,660 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food supply, Burkina Faso or Fiji?
- Burkina Faso, at 175,855 million Kcal against 149,969 million Kcal in Fiji as of 2023.
- What is the difference in starchy roots — food supply between Burkina Faso and Fiji?
- 25,886 million Kcal, with Burkina Faso ahead.
- How many years of comparable data are there for Burkina Faso and Fiji?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Fiji rank globally for starchy roots — food supply?
- Burkina Faso ranks 121st and Fiji ranks 122nd of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — 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.