Azerbaijan vs Cambodia: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Azerbaijan
- Cambodia
How they compare
Cambodia currently reports 795,323 million Kcal against 787,989 million Kcal in Azerbaijan, a difference of 7,334 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Cambodia ahead.
Azerbaijan ranks 78th and Cambodia ranks 77th of 164 countries.
Azerbaijan has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Azerbaijan | Cambodia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 715,528 million Kcal | 620,695 million Kcal | 94,833 million Kcal | Azerbaijan |
| 2020s | 833,612 million Kcal | 493,870 million Kcal | 339,742 million Kcal | Azerbaijan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Azerbaijan or Cambodia?
- Cambodia, at 795,323 million Kcal against 787,989 million Kcal in Azerbaijan as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Azerbaijan and Cambodia?
- 7,334 million Kcal, with Cambodia ahead.
- How many years of comparable data are there for Azerbaijan and Cambodia?
- 14 years are reported by both, from 2010 to 2023.
- How do Azerbaijan and Cambodia rank globally for sugar (raw equivalent) — food supply?
- Azerbaijan ranks 78th and Cambodia ranks 77th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — 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.