Antigua and Barbuda vs Greece: Dates — Food supply
Dates — Food supply over time
- Antigua and Barbuda
- Greece
How they compare
Greece currently reports 0.97 kcal/cap/d against 0.92 kcal/cap/d in Antigua and Barbuda, a difference of 0.05 kcal/cap/d.
That makes Greece's figure about 1.1 times Antigua and Barbuda's.
The two have swapped places 6 times across 14 shared years of data; in 2010 it was Greece ahead.
Antigua and Barbuda ranks 71st and Greece ranks 70th of 191 countries.
Across the 2 decades both report, Antigua and Barbuda averaged higher in 1 and Greece in 1.
Head to head by decade
| Decade | Antigua and Barbuda | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1.31 kcal/cap/d | 0.359 kcal/cap/d | 0.956 kcal/cap/d | Antigua and Barbuda |
| 2020s | 0.69 kcal/cap/d | 0.825 kcal/cap/d | 0.135 kcal/cap/d | Greece |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher dates — food supply, Antigua and Barbuda or Greece?
- Greece, at 0.97 kcal/cap/d against 0.92 kcal/cap/d in Antigua and Barbuda as of 2023.
- What is the difference in dates — food supply between Antigua and Barbuda and Greece?
- 0.05 kcal/cap/d, with Greece ahead.
- How many years of comparable data are there for Antigua and Barbuda and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do Antigua and Barbuda and Greece rank globally for dates — food supply?
- Antigua and Barbuda ranks 71st and Greece ranks 70th of 191 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Dates — Food supply (kcal/capita/day). 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.