Congo, Republic of vs Kyrgyz Republic: Starchy Roots β Production
Starchy Roots β Production over time
- Congo, Republic of
- Kyrgyz Republic
How they compare
Congo, Republic of currently reports 1,716 1000 t against 1,287 1000 t in Kyrgyz Republic, a difference of 429 1000 t.
That makes Congo, Republic of's figure about 1.3 times Kyrgyz Republic's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Kyrgyz Republic ahead.
Congo, Republic of ranks 53rd and Kyrgyz Republic ranks 55th of 161 countries.
Congo, Republic of has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Congo, Republic of | Kyrgyz Republic | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,524 1000 t | 1,372 1000 t | 151.6 1000 t | Congo, Republic of |
| 2020s | 1,700 1000 t | 1,290 1000 t | 410.5 1000 t | Congo, Republic of |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots β production, Congo, Republic of or Kyrgyz Republic?
- Congo, Republic of, at 1,716 1000 t against 1,287 1000 t in Kyrgyz Republic as of 2023.
- What is the difference in starchy roots β production between Congo, Republic of and Kyrgyz Republic?
- 429 1000 t, with Congo, Republic of ahead.
- How many years of comparable data are there for Congo, Republic of and Kyrgyz Republic?
- 14 years are reported by both, from 2010 to 2023.
- How do Congo, Republic of and Kyrgyz Republic rank globally for starchy roots β production?
- Congo, Republic of ranks 53rd and Kyrgyz Republic ranks 55th of 161 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Starchy Roots β 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.