Belgium-Luxembourg vs Oman: Tobacco — Production
Tobacco — Production over time
- Belgium-Luxembourg
- Oman
How they compare
Belgium-Luxembourg currently reports 1,314 t against 1,200 t in Oman, a difference of 114 t.
That makes Belgium-Luxembourg's figure about 1.1 times Oman's.
The two have swapped places 5 times across 10 shared years of data; in 1990 it was Oman ahead.
Belgium-Luxembourg ranks 87th and Oman ranks 88th of 121 countries.
Oman has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher tobacco — production, Belgium-Luxembourg or Oman?
- Belgium-Luxembourg, at 1,314 t against 1,200 t in Oman as of 1999.
- What is the difference in tobacco — production between Belgium-Luxembourg and Oman?
- 114 t, with Belgium-Luxembourg ahead.
- How many years of comparable data are there for Belgium-Luxembourg and Oman?
- 10 years are reported by both, from 1990 to 1999.
- How do Belgium-Luxembourg and Oman rank globally for tobacco — production?
- Belgium-Luxembourg ranks 87th and Oman ranks 88th of 121 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Tobacco — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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 caput 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.