Papua New Guinea vs Senegal: Starchy Roots — Production
Starchy Roots — Production over time
- Papua New Guinea
- Senegal
How they compare
Papua New Guinea currently reports 1,913 1000 t against 1,731 1000 t in Senegal, a difference of 182 1000 t.
That makes Papua New Guinea's figure about 1.1 times Senegal's.
Across all 14 years both countries report, Papua New Guinea has been ahead every year.
Papua New Guinea ranks 49th and Senegal ranks 51st of 161 countries.
Papua New Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Papua New Guinea | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,791 1000 t | 608.9 1000 t | 1,182 1000 t | Papua New Guinea |
| 2020s | 1,898 1000 t | 1,694 1000 t | 204.25 1000 t | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — production, Papua New Guinea or Senegal?
- Papua New Guinea, at 1,913 1000 t against 1,731 1000 t in Senegal as of 2023.
- What is the difference in starchy roots — production between Papua New Guinea and Senegal?
- 182 1000 t, with Papua New Guinea ahead.
- How many years of comparable data are there for Papua New Guinea and Senegal?
- 14 years are reported by both, from 2010 to 2023.
- How do Papua New Guinea and Senegal rank globally for starchy roots — production?
- Papua New Guinea ranks 49th and Senegal ranks 51st of 161 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.