France vs Guyana: Crustaceans — Production
Crustaceans — Production over time
- France
- Guyana
How they compare
Guyana currently reports 16 1000 t against 14 1000 t in France, a difference of 2 1000 t.
That makes Guyana's figure about 1.1 times France's.
Across all 14 years both countries report, Guyana has been ahead every year.
France ranks 48th and Guyana ranks 46th of 157 countries.
Guyana has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | France | Guyana | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 15.9 1000 t | 21.2 1000 t | 5.3 1000 t | Guyana |
| 2020s | 14 1000 t | 16 1000 t | 2 1000 t | Guyana |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher crustaceans — production, France or Guyana?
- Guyana, at 16 1000 t against 14 1000 t in France as of 2023.
- What is the difference in crustaceans — production between France and Guyana?
- 2 1000 t, with Guyana ahead.
- How many years of comparable data are there for France and Guyana?
- 14 years are reported by both, from 2010 to 2023.
- How do France and Guyana rank globally for crustaceans — production?
- France ranks 48th and Guyana ranks 46th of 157 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Crustaceans — Production. 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.