Cuba vs Western Africa: Vegetables — Processing
Vegetables — Processing over time
- Cuba
- Western Africa
How they compare
Western Africa currently reports 74 1000 t against 17 1000 t in Cuba, a difference of 57 1000 t.
That makes Western Africa's figure about 4.4 times Cuba's.
Across all 10 years both countries report, Cuba has been ahead every year.
Cuba ranks 16th and Western Africa ranks 17th of 41 countries.
Cuba has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher vegetables — processing, Cuba or Western Africa?
- Western Africa, at 74 1000 t against 17 1000 t in Cuba as of 2023.
- What is the difference in vegetables — processing between Cuba and Western Africa?
- 57 1000 t, with Western Africa ahead.
- How many years of comparable data are there for Cuba and Western Africa?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Western Africa rank globally for vegetables — processing?
- Cuba ranks 16th and Western Africa ranks 17th of 41 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — Processing. 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.