Ecuador vs Guinea: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Ecuador
- Guinea
How they compare
Guinea currently reports 910,237 million Kcal against 832,665 million Kcal in Ecuador, a difference of 77,572 million Kcal.
That makes Guinea's figure about 1.1 times Ecuador's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Ecuador ahead.
Ecuador ranks 52nd and Guinea ranks 50th of 164 countries.
Across the 2 decades both report, Ecuador averaged higher in 1 and Guinea in 1.
Head to head by decade
| Decade | Ecuador | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 852,335 million Kcal | 676,113 million Kcal | 176,222 million Kcal | Ecuador |
| 2020s | 683,967 million Kcal | 837,586 million Kcal | 153,619 million Kcal | Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Ecuador or Guinea?
- Guinea, at 910,237 million Kcal against 832,665 million Kcal in Ecuador as of 2023.
- What is the difference in fruits - excluding wine — food supply between Ecuador and Guinea?
- 77,572 million Kcal, with Guinea ahead.
- How many years of comparable data are there for Ecuador and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Ecuador and Guinea rank globally for fruits - excluding wine — food supply?
- Ecuador ranks 52nd and Guinea ranks 50th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — 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.