Western Africa vs Yemen: Vegetables — Residuals
Vegetables — Residuals over time
- Western Africa
- Yemen
How they compare
Yemen currently reports 0 1000 t against -115 1000 t in Western Africa, a difference of 115 1000 t.
Across all 14 years both countries report, Yemen has been ahead every year.
Western Africa ranks 11th and Yemen ranks 9th of 30 groups.
Yemen has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Western Africa | Yemen | Difference | Ahead |
|---|---|---|---|---|
| 2010s | -57.8 1000 t | -1.8 1000 t | 56 1000 t | Yemen |
| 2020s | -75.5 1000 t | -1 1000 t | 74.5 1000 t | Yemen |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — residuals, Western Africa or Yemen?
- Yemen, at 0 1000 t against -115 1000 t in Western Africa as of 2023.
- What is the difference in vegetables — residuals between Western Africa and Yemen?
- 115 1000 t, with Yemen ahead.
- How many years of comparable data are there for Western Africa and Yemen?
- 14 years are reported by both, from 2010 to 2023.
- How do Western Africa and Yemen rank globally for vegetables — residuals?
- Western Africa ranks 11th and Yemen ranks 9th of 30 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — Residuals. 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.