Kiribati vs Seychelles: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- Kiribati
- Seychelles
How they compare
Kiribati currently reports 5,400 million Kcal against 4,217 million Kcal in Seychelles, a difference of 1,183 million Kcal.
That makes Kiribati's figure about 1.3 times Seychelles's.
Across all 14 years both countries report, Kiribati has been ahead every year.
Kiribati ranks 157th and Seychelles ranks 160th of 164 countries.
Kiribati has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kiribati | Seychelles | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4,856 million Kcal | 3,176 million Kcal | 1,680 million Kcal | Kiribati |
| 2020s | 5,449 million Kcal | 4,149 million Kcal | 1,300 million Kcal | Kiribati |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, Kiribati or Seychelles?
- Kiribati, at 5,400 million Kcal against 4,217 million Kcal in Seychelles as of 2023.
- What is the difference in fruits - excluding wine — food supply between Kiribati and Seychelles?
- 1,183 million Kcal, with Kiribati ahead.
- How many years of comparable data are there for Kiribati and Seychelles?
- 14 years are reported by both, from 2010 to 2023.
- How do Kiribati and Seychelles rank globally for fruits - excluding wine — food supply?
- Kiribati ranks 157th and Seychelles ranks 160th 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.