Saint Lucia vs East Timor: Fruits - Excluding Wine — Production
Fruits - Excluding Wine — Production over time
- Saint Lucia
- East Timor
How they compare
East Timor currently reports 18 1000 t against 15 1000 t in Saint Lucia, a difference of 3 1000 t.
That makes East Timor's figure about 1.2 times Saint Lucia's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was Saint Lucia ahead.
Saint Lucia ranks 164th and East Timor ranks 162nd of 192 countries.
Saint Lucia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Saint Lucia | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 26.1 1000 t | 16.8 1000 t | 9.3 1000 t | Saint Lucia |
| 2020s | 18.25 1000 t | 18.25 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — production, Saint Lucia or East Timor?
- East Timor, at 18 1000 t against 15 1000 t in Saint Lucia as of 2023.
- What is the difference in fruits - excluding wine — production between Saint Lucia and East Timor?
- 3 1000 t, with East Timor ahead.
- How many years of comparable data are there for Saint Lucia and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Saint Lucia and East Timor rank globally for fruits - excluding wine — production?
- Saint Lucia ranks 164th and East Timor ranks 162nd of 192 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.