Mauritius vs St. Lucia: Fruits - Excluding Wine — Production
Fruits - Excluding Wine — Production over time
- Mauritius
- St. Lucia
How they compare
Mauritius currently reports 24 1000 t against 15 1000 t in St. Lucia, a difference of 9 1000 t.
That makes Mauritius's figure about 1.6 times St. Lucia's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was St. Lucia ahead.
Mauritius ranks 137th and St. Lucia ranks 138th of 162 countries.
Across the 2 decades both report, Mauritius averaged higher in 1 and St. Lucia in 1.
Head to head by decade
| Decade | Mauritius | St. Lucia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 25.3 1000 t | 26.1 1000 t | 0.8 1000 t | St. Lucia |
| 2020s | 23.25 1000 t | 18.25 1000 t | 5 1000 t | Mauritius |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — production, Mauritius or St. Lucia?
- Mauritius, at 24 1000 t against 15 1000 t in St. Lucia as of 2023.
- What is the difference in fruits - excluding wine — production between Mauritius and St. Lucia?
- 9 1000 t, with Mauritius ahead.
- How many years of comparable data are there for Mauritius and St. Lucia?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and St. Lucia rank globally for fruits - excluding wine — production?
- Mauritius ranks 137th and St. Lucia ranks 138th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Production. 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.