Georgia vs Malta: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Georgia
- Malta
How they compare
Malta currently reports 476.72 million Kcal against 398.51 million Kcal in Georgia, a difference of 78.21 million Kcal.
That makes Malta's figure about 1.2 times Georgia's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Georgia ahead.
Georgia ranks 88th and Malta ranks 86th of 160 countries.
Malta has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Georgia | Malta | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 318.57 million Kcal | 354.06 million Kcal | 35.49 million Kcal | Malta |
| 2020s | 449.21 million Kcal | 500.25 million Kcal | 51.04 million Kcal | Malta |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Georgia or Malta?
- Malta, at 476.72 million Kcal against 398.51 million Kcal in Georgia as of 2023.
- What is the difference in beverages, fermented — food supply between Georgia and Malta?
- 78.21 million Kcal, with Malta ahead.
- How many years of comparable data are there for Georgia and Malta?
- 14 years are reported by both, from 2010 to 2023.
- How do Georgia and Malta rank globally for beverages, fermented — food supply?
- Georgia ranks 88th and Malta ranks 86th of 160 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Beverages, Fermented — 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.