Qatar vs Sierra Leone: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Qatar
- Sierra Leone
How they compare
Sierra Leone currently reports 491,730 million Kcal against 475,237 million Kcal in Qatar, a difference of 16,493 million Kcal.
The two have swapped places 2 times across 5 shared years of data; in 2019 it was Sierra Leone ahead.
Qatar ranks 104th and Sierra Leone ranks 102nd of 164 countries.
Sierra Leone has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Qatar | Sierra Leone | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 446,817 million Kcal | 796,809 million Kcal | 349,992 million Kcal | Sierra Leone |
| 2020s | 438,376 million Kcal | 497,010 million Kcal | 58,634 million Kcal | Sierra Leone |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Qatar or Sierra Leone?
- Sierra Leone, at 491,730 million Kcal against 475,237 million Kcal in Qatar as of 2023.
- What is the difference in vegetable oils — food supply between Qatar and Sierra Leone?
- 16,493 million Kcal, with Sierra Leone ahead.
- How many years of comparable data are there for Qatar and Sierra Leone?
- 5 years are reported by both, from 2019 to 2023.
- How do Qatar and Sierra Leone rank globally for vegetable oils — food supply?
- Qatar ranks 104th and Sierra Leone ranks 102nd 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.