Bulgaria vs Guinea: Fruits, other — Food supply
Fruits, other — Food supply over time
- Bulgaria
- Guinea
How they compare
Bulgaria currently reports 93,002 million Kcal against 88,178 million Kcal in Guinea, a difference of 4,824 million Kcal.
That makes Bulgaria's figure about 1.1 times Guinea's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Guinea ahead.
Bulgaria ranks 78th and Guinea ranks 81st of 164 countries.
Bulgaria has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bulgaria | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 84,977 million Kcal | 74,270 million Kcal | 10,707 million Kcal | Bulgaria |
| 2020s | 94,267 million Kcal | 86,068 million Kcal | 8,199 million Kcal | Bulgaria |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits, other — food supply, Bulgaria or Guinea?
- Bulgaria, at 93,002 million Kcal against 88,178 million Kcal in Guinea as of 2023.
- What is the difference in fruits, other — food supply between Bulgaria and Guinea?
- 4,824 million Kcal, with Bulgaria ahead.
- How many years of comparable data are there for Bulgaria and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Bulgaria and Guinea rank globally for fruits, other — food supply?
- Bulgaria ranks 78th and Guinea ranks 81st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits, other — 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.