Comoros vs Dominican Republic: Yams — Food supply
Yams — Food supply over time
- Comoros
- Dominican Republic
How they compare
Dominican Republic currently reports 28,262 million Kcal against 22,112 million Kcal in Comoros, a difference of 6,150 million Kcal.
That makes Dominican Republic's figure about 1.3 times Comoros's.
Across all 14 years both countries report, Dominican Republic has been ahead every year.
Comoros ranks 23rd and Dominican Republic ranks 22nd of 113 countries.
Dominican Republic has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Comoros | Dominican Republic | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 3,399 million Kcal | 22,478 million Kcal | 19,079 million Kcal | Dominican Republic |
| 2020s | 21,851 million Kcal | 24,619 million Kcal | 2,768 million Kcal | Dominican Republic |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher yams — food supply, Comoros or Dominican Republic?
- Dominican Republic, at 28,262 million Kcal against 22,112 million Kcal in Comoros as of 2023.
- What is the difference in yams — food supply between Comoros and Dominican Republic?
- 6,150 million Kcal, with Dominican Republic ahead.
- How many years of comparable data are there for Comoros and Dominican Republic?
- 14 years are reported by both, from 2010 to 2023.
- How do Comoros and Dominican Republic rank globally for yams — food supply?
- Comoros ranks 23rd and Dominican Republic ranks 22nd of 113 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Yams — 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.