Caribbean vs Ecuador: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- Caribbean
- Ecuador
How they compare
Ecuador currently reports 535,690 million Kcal against 257,826 million Kcal in Caribbean, a difference of 277,864 million Kcal.
That makes Ecuador's figure about 2.1 times Caribbean's.
Across all 14 years both countries report, Ecuador has been ahead every year.
Caribbean ranks 26th and Ecuador ranks 28th of 29 groups.
Ecuador has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Ecuador | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 348,182 million Kcal | 620,396 million Kcal | 272,214 million Kcal | Ecuador |
| 2020s | 309,990 million Kcal | 535,445 million Kcal | 225,454 million Kcal | Ecuador |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, Caribbean or Ecuador?
- Ecuador, at 535,690 million Kcal against 257,826 million Kcal in Caribbean as of 2023.
- What is the difference in fats, animals, raw — food supply between Caribbean and Ecuador?
- 277,864 million Kcal, with Ecuador ahead.
- How many years of comparable data are there for Caribbean and Ecuador?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Ecuador rank globally for fats, animals, raw — food supply?
- Caribbean ranks 26th and Ecuador ranks 28th of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fats, Animals, Raw — 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.