Denmark vs Dominican Republic: Beverages, Alcoholic — Food supply
Beverages, Alcoholic — Food supply over time
- Denmark
- Dominican Republic
How they compare
Dominican Republic currently reports 142,081 million Kcal against 139,857 million Kcal in Denmark, a difference of 2,224 million Kcal.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Dominican Republic ahead.
Denmark ranks 49th and Dominican Republic ranks 48th of 192 countries.
Dominican Republic has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Denmark | Dominican Republic | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 53,907 million Kcal | 100,675 million Kcal | 46,768 million Kcal | Dominican Republic |
| 2020s | 114,207 million Kcal | 133,901 million Kcal | 19,694 million Kcal | Dominican Republic |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, alcoholic — food supply, Denmark or Dominican Republic?
- Dominican Republic, at 142,081 million Kcal against 139,857 million Kcal in Denmark as of 2023.
- What is the difference in beverages, alcoholic — food supply between Denmark and Dominican Republic?
- 2,224 million Kcal, with Dominican Republic ahead.
- How many years of comparable data are there for Denmark and Dominican Republic?
- 14 years are reported by both, from 2010 to 2023.
- How do Denmark and Dominican Republic rank globally for beverages, alcoholic — food supply?
- Denmark ranks 49th and Dominican Republic ranks 48th of 192 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Alcoholic — 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.