Guinea vs Marshall Islands: Cream — Food supply
Cream — Food supply over time
- Guinea
- Marshall Islands
How they compare
Marshall Islands currently reports 113.24 million Kcal against 98.91 million Kcal in Guinea, a difference of 14.33 million Kcal.
That makes Marshall Islands's figure about 1.1 times Guinea's.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was Guinea ahead.
Guinea ranks 118th and Marshall Islands ranks 116th of 155 countries.
Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Guinea | Marshall Islands | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 170.93 million Kcal | 14.18 million Kcal | 156.75 million Kcal | Guinea |
| 2020s | 245.87 million Kcal | 67.69 million Kcal | 178.18 million Kcal | Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher cream — food supply, Guinea or Marshall Islands?
- Marshall Islands, at 113.24 million Kcal against 98.91 million Kcal in Guinea as of 2023.
- What is the difference in cream — food supply between Guinea and Marshall Islands?
- 14.33 million Kcal, with Marshall Islands ahead.
- How many years of comparable data are there for Guinea and Marshall Islands?
- 5 years are reported by both, from 2019 to 2023.
- How do Guinea and Marshall Islands rank globally for cream — food supply?
- Guinea ranks 118th and Marshall Islands ranks 116th of 155 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Cream — 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.