Burkina Faso vs Kenya: Wine — Food supply
Wine — Food supply over time
- Burkina Faso
- Kenya
How they compare
Kenya currently reports 7,824 million Kcal against 7,376 million Kcal in Burkina Faso, a difference of 448 million Kcal.
That makes Kenya'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 Kenya ahead.
Burkina Faso ranks 85th and Kenya ranks 84th of 191 countries.
Across the 2 decades both report, Burkina Faso averaged higher in 1 and Kenya in 1.
Head to head by decade
| Decade | Burkina Faso | Kenya | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,434 million Kcal | 5,717 million Kcal | 1,284 million Kcal | Kenya |
| 2020s | 12,744 million Kcal | 7,047 million Kcal | 5,697 million Kcal | Burkina Faso |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Burkina Faso or Kenya?
- Kenya, at 7,824 million Kcal against 7,376 million Kcal in Burkina Faso as of 2023.
- What is the difference in wine — food supply between Burkina Faso and Kenya?
- 448 million Kcal, with Kenya ahead.
- How many years of comparable data are there for Burkina Faso and Kenya?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Kenya rank globally for wine — food supply?
- Burkina Faso ranks 85th and Kenya ranks 84th 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.