Guinea vs Mauritius: Alcoholic Beverages — Food supply
Alcoholic Beverages — Food supply over time
- Guinea
- Mauritius
How they compare
Guinea currently reports 27,378 million Kcal against 27,378 million Kcal in Mauritius, a difference of 0 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Mauritius ahead.
Guinea ranks 117th and Mauritius ranks 118th of 163 countries.
Mauritius has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Guinea | Mauritius | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,951 million Kcal | 28,765 million Kcal | 15,814 million Kcal | Mauritius |
| 2020s | 23,702 million Kcal | 27,118 million Kcal | 3,416 million Kcal | Mauritius |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher alcoholic beverages — food supply, Guinea or Mauritius?
- Guinea, at 27,378 million Kcal against 27,378 million Kcal in Mauritius as of 2023.
- What is the difference in alcoholic beverages — food supply between Guinea and Mauritius?
- 0 million Kcal, with Guinea ahead.
- How many years of comparable data are there for Guinea and Mauritius?
- 14 years are reported by both, from 2010 to 2023.
- How do Guinea and Mauritius rank globally for alcoholic beverages — food supply?
- Guinea ranks 117th and Mauritius ranks 118th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Alcoholic Beverages — 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.