Comoros vs Seychelles: Sweeteners, Other — Food supply
Sweeteners, Other — Food supply over time
- Comoros
- Seychelles
How they compare
Comoros currently reports 2,992 million Kcal against 2,018 million Kcal in Seychelles, a difference of 974 million Kcal.
That makes Comoros's figure about 1.5 times Seychelles's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Comoros ahead.
Comoros ranks 141st and Seychelles ranks 144th of 164 countries.
Comoros has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Comoros | Seychelles | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,113 million Kcal | 829.87 million Kcal | 282.93 million Kcal | Comoros |
| 2020s | 3,229 million Kcal | 1,362 million Kcal | 1,866 million Kcal | Comoros |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sweeteners, other — food supply, Comoros or Seychelles?
- Comoros, at 2,992 million Kcal against 2,018 million Kcal in Seychelles as of 2023.
- What is the difference in sweeteners, other — food supply between Comoros and Seychelles?
- 974 million Kcal, with Comoros ahead.
- How many years of comparable data are there for Comoros and Seychelles?
- 14 years are reported by both, from 2010 to 2023.
- How do Comoros and Seychelles rank globally for sweeteners, other — food supply?
- Comoros ranks 141st and Seychelles ranks 144th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sweeteners, Other — 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.