France vs Kenya: Starchy Roots — Other uses
Starchy Roots — Other uses over time
- France
- Kenya
How they compare
France currently reports 180 1000 t against 161 1000 t in Kenya, a difference of 19 1000 t.
That makes France's figure about 1.1 times Kenya's.
Across all 14 years both countries report, France has been ahead every year.
France ranks 23rd and Kenya ranks 26th of 136 countries.
France has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 258.6 1000 t | 7.3 1000 t | 251.3 1000 t | France |
| 2020s | 138 1000 t | 43.25 1000 t | 94.75 1000 t | France |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — other uses, France or Kenya?
- France, at 180 1000 t against 161 1000 t in Kenya as of 2023.
- What is the difference in starchy roots — other uses between France and Kenya?
- 19 1000 t, with France ahead.
- How many years of comparable data are there for France and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Kenya rank globally for starchy roots — other uses?
- France ranks 23rd and Kenya ranks 26th of 136 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Other uses (non-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.