Grenada vs Seychelles: Grand Total — Food supply
Grand Total — Food supply over time
- Grenada
- Seychelles
How they compare
Seychelles currently reports 134,905 million Kcal against 120,804 million Kcal in Grenada, a difference of 14,101 million Kcal.
That makes Seychelles's figure about 1.1 times Grenada's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Grenada ahead.
Grenada ranks 157th and Seychelles ranks 156th of 164 countries.
Seychelles has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Grenada | Seychelles | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 104,835 million Kcal | 108,927 million Kcal | 4,092 million Kcal | Seychelles |
| 2020s | 117,747 million Kcal | 130,949 million Kcal | 13,202 million Kcal | Seychelles |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher grand total — food supply, Grenada or Seychelles?
- Seychelles, at 134,905 million Kcal against 120,804 million Kcal in Grenada as of 2023.
- What is the difference in grand total — food supply between Grenada and Seychelles?
- 14,101 million Kcal, with Seychelles ahead.
- How many years of comparable data are there for Grenada and Seychelles?
- 14 years are reported by both, from 2010 to 2023.
- How do Grenada and Seychelles rank globally for grand total — food supply?
- Grenada ranks 157th and Seychelles ranks 156th of 164 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.