Azerbaijan vs Madagascar: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Azerbaijan
- Madagascar
How they compare
Madagascar currently reports 818,789 million Kcal against 787,989 million Kcal in Azerbaijan, a difference of 30,800 million Kcal.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Madagascar ahead.
Azerbaijan ranks 78th and Madagascar ranks 75th of 164 countries.
Across the 2 decades both report, Azerbaijan averaged higher in 1 and Madagascar in 1.
Head to head by decade
| Decade | Azerbaijan | Madagascar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 715,528 million Kcal | 634,558 million Kcal | 80,970 million Kcal | Azerbaijan |
| 2020s | 833,612 million Kcal | 898,816 million Kcal | 65,205 million Kcal | Madagascar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Azerbaijan or Madagascar?
- Madagascar, at 818,789 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 Madagascar?
- 30,800 million Kcal, with Madagascar ahead.
- How many years of comparable data are there for Azerbaijan and Madagascar?
- 14 years are reported by both, from 2010 to 2023.
- How do Azerbaijan and Madagascar rank globally for sugar (raw equivalent) — food supply?
- Azerbaijan ranks 78th and Madagascar ranks 75th 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.