Burkina Faso vs Lebanon: Tomatoes and products — Food supply
Tomatoes and products — Food supply over time
- Burkina Faso
- Lebanon
How they compare
Burkina Faso currently reports 66,510 million Kcal against 59,448 million Kcal in Lebanon, a difference of 7,062 million Kcal.
That makes Burkina Faso's figure about 1.1 times Lebanon's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Lebanon ahead.
Burkina Faso ranks 54th and Lebanon ranks 56th of 164 countries.
Across the 2 decades both report, Burkina Faso averaged higher in 1 and Lebanon in 1.
Head to head by decade
| Decade | Burkina Faso | Lebanon | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,109 million Kcal | 59,959 million Kcal | 47,850 million Kcal | Lebanon |
| 2020s | 62,002 million Kcal | 60,014 million Kcal | 1,987 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tomatoes and products — food supply, Burkina Faso or Lebanon?
- Burkina Faso, at 66,510 million Kcal against 59,448 million Kcal in Lebanon as of 2023.
- What is the difference in tomatoes and products — food supply between Burkina Faso and Lebanon?
- 7,062 million Kcal, with Burkina Faso ahead.
- How many years of comparable data are there for Burkina Faso and Lebanon?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Lebanon rank globally for tomatoes and products — food supply?
- Burkina Faso ranks 54th and Lebanon ranks 56th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Tomatoes and products — 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.