Djibouti vs Guyana: Grand Total — Food supply
Grand Total — Food supply over time
- Djibouti
- Guyana
How they compare
Djibouti currently reports 1.15 million million Kcal against 1.00 million million Kcal in Guyana, a difference of 144,260 million Kcal.
That makes Djibouti's figure about 1.1 times Guyana's.
Across all 14 years both countries report, Djibouti has been ahead every year.
Djibouti ranks 158th and Guyana ranks 159th of 194 countries.
Djibouti has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Djibouti | Guyana | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 968,053 million Kcal | 801,238 million Kcal | 166,816 million Kcal | Djibouti |
| 2020s | 1.13 million million Kcal | 956,813 million Kcal | 170,587 million Kcal | Djibouti |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher grand total — food supply, Djibouti or Guyana?
- Djibouti, at 1.15 million million Kcal against 1.00 million million Kcal in Guyana as of 2023.
- What is the difference in grand total — food supply between Djibouti and Guyana?
- 144,260 million Kcal, with Djibouti ahead.
- How many years of comparable data are there for Djibouti and Guyana?
- 14 years are reported by both, from 2010 to 2023.
- How do Djibouti and Guyana rank globally for grand total — food supply?
- Djibouti ranks 158th and Guyana ranks 159th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Grand Total — 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.