Botswana vs Sierra Leone: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Botswana
- Sierra Leone
How they compare
Sierra Leone currently reports 228,623 million Kcal against 215,539 million Kcal in Botswana, a difference of 13,084 million Kcal.
That makes Sierra Leone's figure about 1.1 times Botswana's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Botswana ahead.
Botswana ranks 119th and Sierra Leone ranks 117th of 164 countries.
Botswana has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Botswana | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 209,255 million Kcal | 162,636 million Kcal | 46,619 million Kcal | Botswana |
| 2020s | 203,749 million Kcal | 192,444 million Kcal | 11,305 million Kcal | Botswana |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Botswana or Sierra Leone?
- Sierra Leone, at 228,623 million Kcal against 215,539 million Kcal in Botswana as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Botswana and Sierra Leone?
- 13,084 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Botswana and Sierra Leone?
- 14 years are reported by both, from 2010 to 2023.
- How do Botswana and Sierra Leone rank globally for sugar (raw equivalent) — food supply?
- Botswana ranks 119th and Sierra Leone ranks 117th 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.