Montenegro vs Senegal: Sugar (Raw Equivalent) — Fat supply quantity
Sugar (Raw Equivalent) — Fat supply quantity over time
- Montenegro
- Senegal
How they compare
Montenegro currently reports 155.37 t against 119.25 t in Senegal, a difference of 36.12 t.
That makes Montenegro's figure about 1.3 times Senegal's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Senegal ahead.
Montenegro ranks 124th and Senegal ranks 126th of 164 countries.
Across the 2 decades both report, Montenegro averaged higher in 1 and Senegal in 1.
Head to head by decade
| Decade | Montenegro | Senegal | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 96.19 t | 213.08 t | 116.89 t | Senegal |
| 2020s | 134.6 t | 54.95 t | 79.65 t | Montenegro |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — fat supply quantity, Montenegro or Senegal?
- Montenegro, at 155.37 t against 119.25 t in Senegal as of 2023.
- What is the difference in sugar (raw equivalent) — fat supply quantity between Montenegro and Senegal?
- 36.12 t, with Montenegro ahead.
- How many years of comparable data are there for Montenegro and Senegal?
- 14 years are reported by both, from 2010 to 2023.
- How do Montenegro and Senegal rank globally for sugar (raw equivalent) — fat supply quantity?
- Montenegro ranks 124th and Senegal ranks 126th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Fat supply quantity (t). 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.