Djibouti vs Saint Lucia: Meat — Food supply
Meat — Food supply over time
- Djibouti
- Saint Lucia
How they compare
Djibouti currently reports 28,677 million Kcal against 24,651 million Kcal in Saint Lucia, a difference of 4,026 million Kcal.
That makes Djibouti's figure about 1.2 times Saint Lucia's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Djibouti ahead.
Djibouti ranks 177th and Saint Lucia ranks 178th of 194 countries.
Djibouti has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Djibouti | Saint Lucia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 26,060 million Kcal | 24,864 million Kcal | 1,196 million Kcal | Djibouti |
| 2020s | 28,428 million Kcal | 23,583 million Kcal | 4,845 million Kcal | Djibouti |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher meat — food supply, Djibouti or Saint Lucia?
- Djibouti, at 28,677 million Kcal against 24,651 million Kcal in Saint Lucia as of 2023.
- What is the difference in meat — food supply between Djibouti and Saint Lucia?
- 4,026 million Kcal, with Djibouti ahead.
- How many years of comparable data are there for Djibouti and Saint Lucia?
- 14 years are reported by both, from 2010 to 2023.
- How do Djibouti and Saint Lucia rank globally for meat — food supply?
- Djibouti ranks 177th and Saint Lucia ranks 178th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — 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.