Americas vs Madagascar: Sugar cane — Food supply
Sugar cane — Food supply over time
- Americas
- Madagascar
How they compare
Americas currently reports 1.19 million million Kcal against 676,366 million Kcal in Madagascar, a difference of 512,514 million Kcal.
That makes Americas's figure about 1.8 times Madagascar's.
Across all 14 years both countries report, Americas has been ahead every year.
Americas ranks 9th and Madagascar ranks 5th of 25 groups.
Americas has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Americas | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.16 million million Kcal | 614,803 million Kcal | 543,851 million Kcal | Americas |
| 2020s | 1.12 million million Kcal | 661,343 million Kcal | 462,427 million Kcal | Americas |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar cane — food supply, Americas or Madagascar?
- Americas, at 1.19 million million Kcal against 676,366 million Kcal in Madagascar as of 2023.
- What is the difference in sugar cane — food supply between Americas and Madagascar?
- 512,514 million Kcal, with Americas ahead.
- How many years of comparable data are there for Americas and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Americas and Madagascar rank globally for sugar cane — food supply?
- Americas ranks 9th and Madagascar ranks 5th of 25 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar cane — Food supply (kcal). 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.