Ethiopia vs Papua New Guinea: Tea (including mate) — Food supply
Tea (including mate) — Food supply over time
- Ethiopia
- Papua New Guinea
How they compare
Ethiopia currently reports 1,131 million Kcal against 1,064 million Kcal in Papua New Guinea, a difference of 67 million Kcal.
That makes Ethiopia's figure about 1.1 times Papua New Guinea's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Ethiopia ahead.
Ethiopia ranks 52nd and Papua New Guinea ranks 55th of 194 countries.
Across the 2 decades both report, Ethiopia averaged higher in 1 and Papua New Guinea in 1.
Head to head by decade
| Decade | Ethiopia | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,190 million Kcal | 527.57 million Kcal | 662.08 million Kcal | Ethiopia |
| 2020s | 872.89 million Kcal | 878.12 million Kcal | 5.22 million Kcal | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tea (including mate) — food supply, Ethiopia or Papua New Guinea?
- Ethiopia, at 1,131 million Kcal against 1,064 million Kcal in Papua New Guinea as of 2023.
- What is the difference in tea (including mate) — food supply between Ethiopia and Papua New Guinea?
- 67 million Kcal, with Ethiopia ahead.
- How many years of comparable data are there for Ethiopia and Papua New Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Ethiopia and Papua New Guinea rank globally for tea (including mate) — food supply?
- Ethiopia ranks 52nd and Papua New Guinea ranks 55th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Tea (including mate) — 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.