Georgia vs South Africa: Fats, Animals, Raw — Food supply
Fats, Animals, Raw — Food supply over time
- Georgia
- South Africa
How they compare
Georgia currently reports 87,201 million Kcal against 85,277 million Kcal in South Africa, a difference of 1,924 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was South Africa ahead.
Georgia ranks 71st and South Africa ranks 73rd of 164 countries.
South Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Georgia | South Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 49,514 million Kcal | 74,784 million Kcal | 25,270 million Kcal | South Africa |
| 2020s | 95,515 million Kcal | 98,866 million Kcal | 3,351 million Kcal | South Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fats, animals, raw — food supply, Georgia or South Africa?
- Georgia, at 87,201 million Kcal against 85,277 million Kcal in South Africa as of 2023.
- What is the difference in fats, animals, raw — food supply between Georgia and South Africa?
- 1,924 million Kcal, with Georgia ahead.
- How many years of comparable data are there for Georgia and South Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Georgia and South Africa rank globally for fats, animals, raw — food supply?
- Georgia ranks 71st and South Africa ranks 73rd of 164 countries.
- 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.