Dominican Republic vs Grenada: Citrus, Other — Food supply
Citrus, Other — Food supply over time
- Dominican Republic
- Grenada
How they compare
Dominican Republic currently reports 772.51 million Kcal against 700.32 million Kcal in Grenada, a difference of 72.19 million Kcal.
That makes Dominican Republic's figure about 1.1 times Grenada's.
The two have swapped places 3 times across 10 shared years of data; in 2014 it was Grenada ahead.
Dominican Republic ranks 83rd and Grenada ranks 85th of 193 countries.
Grenada has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Dominican Republic | Grenada | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 290.29 million Kcal | 635.23 million Kcal | 344.94 million Kcal | Grenada |
| 2020s | 561.26 million Kcal | 706.37 million Kcal | 145.11 million Kcal | Grenada |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher citrus, other — food supply, Dominican Republic or Grenada?
- Dominican Republic, at 772.51 million Kcal against 700.32 million Kcal in Grenada as of 2023.
- What is the difference in citrus, other — food supply between Dominican Republic and Grenada?
- 72.19 million Kcal, with Dominican Republic ahead.
- How many years of comparable data are there for Dominican Republic and Grenada?
- 10 years are reported by both, from 2014 to 2023.
- How do Dominican Republic and Grenada rank globally for citrus, other — food supply?
- Dominican Republic ranks 83rd and Grenada ranks 85th of 193 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Citrus, Other — 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.