Ethiopia vs Tajikistan: Vegetables — Food supply
Vegetables — Food supply over time
- Ethiopia
- Tajikistan
How they compare
Tajikistan currently reports 704,135 million Kcal against 601,927 million Kcal in Ethiopia, a difference of 102,208 million Kcal.
That makes Tajikistan's figure about 1.2 times Ethiopia's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Ethiopia ahead.
Ethiopia ranks 57th and Tajikistan ranks 54th of 194 countries.
Across the 2 decades both report, Ethiopia averaged higher in 1 and Tajikistan in 1.
Head to head by decade
| Decade | Ethiopia | Tajikistan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 534,008 million Kcal | 451,646 million Kcal | 82,363 million Kcal | Ethiopia |
| 2020s | 571,310 million Kcal | 677,326 million Kcal | 106,015 million Kcal | Tajikistan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Ethiopia or Tajikistan?
- Tajikistan, at 704,135 million Kcal against 601,927 million Kcal in Ethiopia as of 2023.
- What is the difference in vegetables — food supply between Ethiopia and Tajikistan?
- 102,208 million Kcal, with Tajikistan ahead.
- How many years of comparable data are there for Ethiopia and Tajikistan?
- 14 years are reported by both, from 2010 to 2023.
- How do Ethiopia and Tajikistan rank globally for vegetables — food supply?
- Ethiopia ranks 57th and Tajikistan ranks 54th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — 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.