Senegal vs Spain: Starchy Roots — Production
Starchy Roots — Production over time
- Senegal
- Spain
How they compare
Spain currently reports 1,922 1000 t against 1,731 1000 t in Senegal, a difference of 191 1000 t.
That makes Spain's figure about 1.1 times Senegal's.
Across all 14 years both countries report, Spain has been ahead every year.
Senegal ranks 59th and Spain ranks 56th of 179 countries.
Spain has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Senegal | Spain | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 608.9 1000 t | 2,310 1000 t | 1,701 1000 t | Spain |
| 2020s | 1,694 1000 t | 2,006 1000 t | 312 1000 t | Spain |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher starchy roots — production, Senegal or Spain?
- Spain, at 1,922 1000 t against 1,731 1000 t in Senegal as of 2023.
- What is the difference in starchy roots — production between Senegal and Spain?
- 191 1000 t, with Spain ahead.
- How many years of comparable data are there for Senegal and Spain?
- 14 years are reported by both, from 2010 to 2023.
- How do Senegal and Spain rank globally for starchy roots — production?
- Senegal ranks 59th and Spain ranks 56th 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.