Solomon Islands vs Suriname: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Solomon Islands
- Suriname
How they compare
Suriname currently reports 73,976 million Kcal against 63,925 million Kcal in Solomon Islands, a difference of 10,051 million Kcal.
That makes Suriname's figure about 1.2 times Solomon Islands's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Suriname ahead.
Solomon Islands ranks 166th and Suriname ranks 163rd of 194 countries.
Suriname has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Solomon Islands | Suriname | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 43,168 million Kcal | 76,357 million Kcal | 33,188 million Kcal | Suriname |
| 2020s | 62,343 million Kcal | 70,790 million Kcal | 8,447 million Kcal | Suriname |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Solomon Islands or Suriname?
- Suriname, at 73,976 million Kcal against 63,925 million Kcal in Solomon Islands as of 2023.
- What is the difference in vegetable oils — food supply between Solomon Islands and Suriname?
- 10,051 million Kcal, with Suriname ahead.
- How many years of comparable data are there for Solomon Islands and Suriname?
- 14 years are reported by both, from 2010 to 2023.
- How do Solomon Islands and Suriname rank globally for vegetable oils — food supply?
- Solomon Islands ranks 166th and Suriname ranks 163rd 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.