Burkina Faso vs Yemen: Tomatoes and products — Food supply
Tomatoes and products — Food supply over time
- Burkina Faso
- Yemen
How they compare
Burkina Faso currently reports 66,510 million Kcal against 64,964 million Kcal in Yemen, a difference of 1,546 million Kcal.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Yemen ahead.
Burkina Faso ranks 54th and Yemen ranks 55th of 164 countries.
Yemen has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Burkina Faso | Yemen | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,109 million Kcal | 48,729 million Kcal | 36,620 million Kcal | Yemen |
| 2020s | 62,002 million Kcal | 72,201 million Kcal | 10,199 million Kcal | Yemen |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tomatoes and products — food supply, Burkina Faso or Yemen?
- Burkina Faso, at 66,510 million Kcal against 64,964 million Kcal in Yemen as of 2023.
- What is the difference in tomatoes and products — food supply between Burkina Faso and Yemen?
- 1,546 million Kcal, with Burkina Faso ahead.
- How many years of comparable data are there for Burkina Faso and Yemen?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Yemen rank globally for tomatoes and products — food supply?
- Burkina Faso ranks 54th and Yemen ranks 55th 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.