Bolivia (Plurinational State of) vs Ethiopia: Starchy Roots — Food
Starchy Roots — Food over time
- Bolivia (Plurinational State of)
- Ethiopia
How they compare
Ethiopia currently reports 3,360 1000 t against 1,091 1000 t in Bolivia (Plurinational State of), a difference of 2,269 1000 t.
That makes Ethiopia's figure about 3.1 times Bolivia (Plurinational State of)'s.
Across all 14 years both countries report, Ethiopia has been ahead every year.
Bolivia (Plurinational State of) ranks 12th and Ethiopia ranks 27th of 20 groups.
Ethiopia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bolivia (Plurinational State of) | Ethiopia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 983.2 1000 t | 3,066 1000 t | 2,082 1000 t | Ethiopia |
| 2020s | 1,123 1000 t | 3,253 1000 t | 2,130 1000 t | Ethiopia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — food, Bolivia (Plurinational State of) or Ethiopia?
- Ethiopia, at 3,360 1000 t against 1,091 1000 t in Bolivia (Plurinational State of) as of 2023.
- What is the difference in starchy roots — food between Bolivia (Plurinational State of) and Ethiopia?
- 2,269 1000 t, with Ethiopia ahead.
- How many years of comparable data are there for Bolivia (Plurinational State of) and Ethiopia?
- 14 years are reported by both, from 2010 to 2023.
- How do Bolivia (Plurinational State of) and Ethiopia rank globally for starchy roots — food?
- Bolivia (Plurinational State of) ranks 12th and Ethiopia ranks 27th of 20 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.