Africa vs China: Starchy Roots — Food
Starchy Roots — Food over time
- Africa
- China
How they compare
Africa currently reports 229,749 1000 t against 99,687 1000 t in China, a difference of 130,062 1000 t.
That makes Africa's figure about 2.3 times China's.
Across all 14 years both countries report, Africa has been ahead every year.
Africa ranks 2nd and China ranks 1st of 29 groups.
Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Africa | China | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 175,095 1000 t | 95,345 1000 t | 79,749 1000 t | Africa |
| 2020s | 218,692 1000 t | 98,280 1000 t | 120,412 1000 t | Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food, Africa or China?
- Africa, at 229,749 1000 t against 99,687 1000 t in China as of 2023.
- What is the difference in starchy roots — food between Africa and China?
- 130,062 1000 t, with Africa ahead.
- How many years of comparable data are there for Africa and China?
- 14 years are reported by both, from 2010 to 2023.
- How do Africa and China rank globally for starchy roots — food?
- Africa ranks 2nd and China ranks 1st of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Food. 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.