Djibouti vs Grenada: Eggs — Food supply
Eggs — Food supply over time
- Djibouti
- Grenada
How they compare
Grenada currently reports 3,165 million Kcal against 2,913 million Kcal in Djibouti, a difference of 252 million Kcal.
That makes Grenada's figure about 1.1 times Djibouti's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Grenada ahead.
Djibouti ranks 142nd and Grenada ranks 140th of 164 countries.
Across the 2 decades both report, Djibouti averaged higher in 1 and Grenada in 1.
Head to head by decade
| Decade | Djibouti | Grenada | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,519 million Kcal | 1,501 million Kcal | 17.61 million Kcal | Djibouti |
| 2020s | 2,421 million Kcal | 3,135 million Kcal | 714.53 million Kcal | Grenada |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Djibouti or Grenada?
- Grenada, at 3,165 million Kcal against 2,913 million Kcal in Djibouti as of 2023.
- What is the difference in eggs — food supply between Djibouti and Grenada?
- 252 million Kcal, with Grenada ahead.
- How many years of comparable data are there for Djibouti and Grenada?
- 14 years are reported by both, from 2010 to 2023.
- How do Djibouti and Grenada rank globally for eggs — food supply?
- Djibouti ranks 142nd and Grenada ranks 140th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Eggs — 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.