Fiji vs East Timor: Wheat and products — Food supply
Wheat and products — Food supply over time
- Fiji
- East Timor
How they compare
Fiji currently reports 125,094 million Kcal against 97,931 million Kcal in East Timor, a difference of 27,163 million Kcal.
That makes Fiji's figure about 1.3 times East Timor's.
Across all 14 years both countries report, Fiji has been ahead every year.
Fiji ranks 158th and East Timor ranks 161st of 194 countries.
Fiji has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Fiji | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 153,563 million Kcal | 67,794 million Kcal | 85,769 million Kcal | Fiji |
| 2020s | 138,716 million Kcal | 86,493 million Kcal | 52,223 million Kcal | Fiji |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wheat and products — food supply, Fiji or East Timor?
- Fiji, at 125,094 million Kcal against 97,931 million Kcal in East Timor as of 2023.
- What is the difference in wheat and products — food supply between Fiji and East Timor?
- 27,163 million Kcal, with Fiji ahead.
- How many years of comparable data are there for Fiji and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Fiji and East Timor rank globally for wheat and products — food supply?
- Fiji ranks 158th and East Timor ranks 161st of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wheat and 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.