Algeria vs Guinea: Starchy Roots — Production
Starchy Roots — Production over time
- Algeria
- Guinea
How they compare
Algeria currently reports 4,632 1000 t against 4,477 1000 t in Guinea, a difference of 155 1000 t.
Across all 14 years both countries report, Algeria has been ahead every year.
Algeria ranks 33rd and Guinea ranks 34th of 179 countries.
Algeria has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Algeria | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,452 1000 t | 2,060 1000 t | 2,392 1000 t | Algeria |
| 2020s | 4,502 1000 t | 4,042 1000 t | 460 1000 t | Algeria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — production, Algeria or Guinea?
- Algeria, at 4,632 1000 t against 4,477 1000 t in Guinea as of 2023.
- What is the difference in starchy roots — production between Algeria and Guinea?
- 155 1000 t, with Algeria ahead.
- How many years of comparable data are there for Algeria and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Algeria and Guinea rank globally for starchy roots — production?
- Algeria ranks 33rd and Guinea ranks 34th of 179 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots — Production. 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.