Bhutan vs Comoros: Vegetal Products — Food supply
Vegetal Products — Food supply over time
- Bhutan
- Comoros
How they compare
Bhutan currently reports 821,708 million Kcal against 684,961 million Kcal in Comoros, a difference of 136,747 million Kcal.
That makes Bhutan's figure about 1.2 times Comoros's.
Across all 5 years both countries report, Bhutan has been ahead every year.
Bhutan ranks 159th and Comoros ranks 162nd of 194 countries.
Bhutan has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bhutan | Comoros | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 813,499 million Kcal | 664,679 million Kcal | 148,820 million Kcal | Bhutan |
| 2020s | 828,406 million Kcal | 673,768 million Kcal | 154,639 million Kcal | Bhutan |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetal products — food supply, Bhutan or Comoros?
- Bhutan, at 821,708 million Kcal against 684,961 million Kcal in Comoros as of 2023.
- What is the difference in vegetal products — food supply between Bhutan and Comoros?
- 136,747 million Kcal, with Bhutan ahead.
- How many years of comparable data are there for Bhutan and Comoros?
- 5 years are reported by both, from 2019 to 2023.
- How do Bhutan and Comoros rank globally for vegetal products — food supply?
- Bhutan ranks 159th and Comoros ranks 162nd of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetal Products — 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.