Marshall Islands vs Seychelles: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Marshall Islands
- Seychelles
How they compare
Seychelles currently reports 6,139 million Kcal against 4,885 million Kcal in Marshall Islands, a difference of 1,254 million Kcal.
That makes Seychelles's figure about 1.3 times Marshall Islands's.
Across all 5 years both countries report, Seychelles has been ahead every year.
Marshall Islands ranks 162nd and Seychelles ranks 161st of 164 countries.
Seychelles has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Marshall Islands | Seychelles | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,366 million Kcal | 7,603 million Kcal | 3,237 million Kcal | Seychelles |
| 2020s | 5,031 million Kcal | 7,140 million Kcal | 2,108 million Kcal | Seychelles |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Marshall Islands or Seychelles?
- Seychelles, at 6,139 million Kcal against 4,885 million Kcal in Marshall Islands as of 2023.
- What is the difference in vegetable oils — food supply between Marshall Islands and Seychelles?
- 1,254 million Kcal, with Seychelles ahead.
- How many years of comparable data are there for Marshall Islands and Seychelles?
- 5 years are reported by both, from 2019 to 2023.
- How do Marshall Islands and Seychelles rank globally for vegetable oils — food supply?
- Marshall Islands ranks 162nd and Seychelles ranks 161st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — 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.