East Timor vs Tonga: Tomatoes and products — Food supply
Tomatoes and products — Food supply over time
- East Timor
- Tonga
How they compare
East Timor currently reports 198.27 million Kcal against 176.41 million Kcal in Tonga, a difference of 21.86 million Kcal.
That makes East Timor's figure about 1.1 times Tonga's.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was Tonga ahead.
East Timor ranks 171st and Tonga ranks 173rd of 194 countries.
Tonga has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | East Timor | Tonga | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 112.81 million Kcal | 178.86 million Kcal | 66.05 million Kcal | Tonga |
| 2020s | 137.71 million Kcal | 176.08 million Kcal | 38.37 million Kcal | Tonga |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tomatoes and products — food supply, East Timor or Tonga?
- East Timor, at 198.27 million Kcal against 176.41 million Kcal in Tonga as of 2023.
- What is the difference in tomatoes and products — food supply between East Timor and Tonga?
- 21.86 million Kcal, with East Timor ahead.
- How many years of comparable data are there for East Timor and Tonga?
- 5 years are reported by both, from 2019 to 2023.
- How do East Timor and Tonga rank globally for tomatoes and products — food supply?
- East Timor ranks 171st and Tonga ranks 173rd of 194 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.