Papua New Guinea vs Rwanda: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Papua New Guinea
- Rwanda
How they compare
Rwanda currently reports 964,978 million Kcal against 866,671 million Kcal in Papua New Guinea, a difference of 98,307 million Kcal.
That makes Rwanda's figure about 1.1 times Papua New Guinea's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Papua New Guinea ahead.
Papua New Guinea ranks 97th and Rwanda ranks 96th of 194 countries.
Papua New Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Papua New Guinea | Rwanda | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 615,938 million Kcal | 388,382 million Kcal | 227,557 million Kcal | Papua New Guinea |
| 2020s | 872,991 million Kcal | 739,928 million Kcal | 133,063 million Kcal | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Papua New Guinea or Rwanda?
- Rwanda, at 964,978 million Kcal against 866,671 million Kcal in Papua New Guinea as of 2023.
- What is the difference in vegetable oils — food supply between Papua New Guinea and Rwanda?
- 98,307 million Kcal, with Rwanda ahead.
- How many years of comparable data are there for Papua New Guinea and Rwanda?
- 14 years are reported by both, from 2010 to 2023.
- How do Papua New Guinea and Rwanda rank globally for vegetable oils — food supply?
- Papua New Guinea ranks 97th and Rwanda ranks 96th of 194 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.