Kenya vs Madagascar: Sugar cane — Food supply
Sugar cane — Food supply over time
- Kenya
- Madagascar
How they compare
Madagascar currently reports 676,366 million Kcal against 421,902 million Kcal in Kenya, a difference of 254,464 million Kcal.
That makes Madagascar's figure about 1.6 times Kenya's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Madagascar ahead.
Kenya ranks 6th and Madagascar ranks 5th of 68 countries.
Madagascar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kenya | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 260,484 million Kcal | 614,803 million Kcal | 354,320 million Kcal | Madagascar |
| 2020s | 585,237 million Kcal | 661,343 million Kcal | 76,106 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar cane — food supply, Kenya or Madagascar?
- Madagascar, at 676,366 million Kcal against 421,902 million Kcal in Kenya as of 2023.
- What is the difference in sugar cane — food supply between Kenya and Madagascar?
- 254,464 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Kenya and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Kenya and Madagascar rank globally for sugar cane — food supply?
- Kenya ranks 6th and Madagascar ranks 5th of 68 countries.
- 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.