Malta vs Trinidad and Tobago: Eggs — Food supply
Eggs — Food supply over time
- Malta
- Trinidad and Tobago
How they compare
Trinidad and Tobago currently reports 9,727 million Kcal against 8,561 million Kcal in Malta, a difference of 1,166 million Kcal.
That makes Trinidad and Tobago's figure about 1.1 times Malta's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Malta ahead.
Malta ranks 147th and Trinidad and Tobago ranks 146th of 194 countries.
Trinidad and Tobago has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Malta | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 6,177 million Kcal | 7,042 million Kcal | 864.13 million Kcal | Trinidad and Tobago |
| 2020s | 7,969 million Kcal | 8,206 million Kcal | 237.12 million Kcal | Trinidad and Tobago |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher eggs — food supply, Malta or Trinidad and Tobago?
- Trinidad and Tobago, at 9,727 million Kcal against 8,561 million Kcal in Malta as of 2023.
- What is the difference in eggs — food supply between Malta and Trinidad and Tobago?
- 1,166 million Kcal, with Trinidad and Tobago ahead.
- How many years of comparable data are there for Malta and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Malta and Trinidad and Tobago rank globally for eggs — food supply?
- Malta ranks 147th and Trinidad and Tobago ranks 146th of 194 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.