Lebanon vs Madagascar, Republic of: Vegetable Oils — Food
Vegetable Oils — Food over time
- Lebanon
- Madagascar, Republic of
How they compare
Madagascar, Republic of currently reports 91 1000 t against 86 1000 t in Lebanon, a difference of 5 1000 t.
That makes Madagascar, Republic of's figure about 1.1 times Lebanon's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Lebanon ahead.
Lebanon ranks 83rd and Madagascar, Republic of ranks 82nd of 164 countries.
Across the 2 decades both report, Lebanon averaged higher in 1 and Madagascar, Republic of in 1.
Head to head by decade
| Decade | Lebanon | Madagascar, Republic of | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 103.8 1000 t | 61.8 1000 t | 42 1000 t | Lebanon |
| 2020s | 90.75 1000 t | 95.75 1000 t | 5 1000 t | Madagascar, Republic of |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food, Lebanon or Madagascar, Republic of?
- Madagascar, Republic of, at 91 1000 t against 86 1000 t in Lebanon as of 2023.
- What is the difference in vegetable oils — food between Lebanon and Madagascar, Republic of?
- 5 1000 t, with Madagascar, Republic of ahead.
- How many years of comparable data are there for Lebanon and Madagascar, Republic of?
- 14 years are reported by both, from 2010 to 2023.
- How do Lebanon and Madagascar, Republic of rank globally for vegetable oils — food?
- Lebanon ranks 83rd and Madagascar, Republic of ranks 82nd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — Food. 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.