Guatemala vs Uruguay: Beverages, Fermented — Food supply
Beverages, Fermented — Food supply over time
- Guatemala
- Uruguay
How they compare
Guatemala currently reports 750.8 million Kcal against 652.65 million Kcal in Uruguay, a difference of 98.15 million Kcal.
That makes Guatemala's figure about 1.2 times Uruguay's.
The two have swapped places 6 times across 14 shared years of data; in 2010 it was Guatemala ahead.
Guatemala ranks 74th and Uruguay ranks 77th of 160 countries.
Across the 2 decades both report, Guatemala averaged higher in 1 and Uruguay in 1.
Head to head by decade
| Decade | Guatemala | Uruguay | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 717.04 million Kcal | 762.87 million Kcal | 45.82 million Kcal | Uruguay |
| 2020s | 666.36 million Kcal | 630.11 million Kcal | 36.25 million Kcal | Guatemala |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher beverages, fermented — food supply, Guatemala or Uruguay?
- Guatemala, at 750.8 million Kcal against 652.65 million Kcal in Uruguay as of 2023.
- What is the difference in beverages, fermented — food supply between Guatemala and Uruguay?
- 98.15 million Kcal, with Guatemala ahead.
- How many years of comparable data are there for Guatemala and Uruguay?
- 14 years are reported by both, from 2010 to 2023.
- How do Guatemala and Uruguay rank globally for beverages, fermented — food supply?
- Guatemala ranks 74th and Uruguay ranks 77th 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.