Azerbaijan vs Burkina Faso: Wine — Food supply
Wine — Food supply over time
- Azerbaijan
- Burkina Faso
How they compare
Azerbaijan currently reports 7,994 million Kcal against 7,376 million Kcal in Burkina Faso, a difference of 618 million Kcal.
That makes Azerbaijan's figure about 1.1 times Burkina Faso's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Azerbaijan ahead.
Azerbaijan ranks 83rd and Burkina Faso ranks 85th of 191 countries.
Across the 2 decades both report, Azerbaijan averaged higher in 1 and Burkina Faso in 1.
Head to head by decade
| Decade | Azerbaijan | Burkina Faso | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,628 million Kcal | 4,434 million Kcal | 194.93 million Kcal | Azerbaijan |
| 2020s | 6,986 million Kcal | 12,744 million Kcal | 5,758 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Azerbaijan or Burkina Faso?
- Azerbaijan, at 7,994 million Kcal against 7,376 million Kcal in Burkina Faso as of 2023.
- What is the difference in wine — food supply between Azerbaijan and Burkina Faso?
- 618 million Kcal, with Azerbaijan ahead.
- How many years of comparable data are there for Azerbaijan and Burkina Faso?
- 14 years are reported by both, from 2010 to 2023.
- How do Azerbaijan and Burkina Faso rank globally for wine — food supply?
- Azerbaijan ranks 83rd and Burkina Faso ranks 85th of 191 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wine — 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.