French Polynesia vs Kiribati: Cloves — Food supply
Cloves — Food supply over time
- French Polynesia
- Kiribati
How they compare
French Polynesia currently reports 0.11 million Kcal against 0.07 million Kcal in Kiribati, a difference of 0.04 million Kcal.
That makes French Polynesia's figure about 1.6 times Kiribati's.
The two have swapped places 1 time across 8 shared years of data; in 2014 it was Kiribati ahead.
French Polynesia ranks 144th and Kiribati ranks 146th of 157 countries.
Across the 2 decades both report, French Polynesia averaged higher in 1 and Kiribati in 1.
Head to head by decade
| Decade | French Polynesia | Kiribati | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.144 million Kcal | 3.63 million Kcal | 3.48 million Kcal | Kiribati |
| 2020s | 0.4067 million Kcal | 0.09 million Kcal | 0.3167 million Kcal | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cloves — food supply, French Polynesia or Kiribati?
- French Polynesia, at 0.11 million Kcal against 0.07 million Kcal in Kiribati as of 2023.
- What is the difference in cloves — food supply between French Polynesia and Kiribati?
- 0.04 million Kcal, with French Polynesia ahead.
- How many years of comparable data are there for French Polynesia and Kiribati?
- 8 years are reported by both, from 2014 to 2023.
- How do French Polynesia and Kiribati rank globally for cloves — food supply?
- French Polynesia ranks 144th and Kiribati ranks 146th of 157 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cloves — 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.