Denmark vs St. Kitts and Nevis: Meat — Losses
Meat — Losses over time
- Denmark
- St. Kitts and Nevis
How they compare
Denmark currently reports 0 1000 t against 0 1000 t in St. Kitts and Nevis, a difference of 0 1000 t.
Across all 6 years both countries report, St. Kitts and Nevis has been ahead every year.
Denmark ranks 33rd and St. Kitts and Nevis ranks 33rd of 48 countries.
Frequently asked questions
- Which has higher meat — losses, Denmark or St. Kitts and Nevis?
- Denmark, at 0 1000 t against 0 1000 t in St. Kitts and Nevis as of 2019.
- What is the difference in meat — losses between Denmark and St. Kitts and Nevis?
- 0 1000 t, with Denmark ahead.
- How many years of comparable data are there for Denmark and St. Kitts and Nevis?
- 6 years are reported by both, from 2014 to 2019.
- How do Denmark and St. Kitts and Nevis rank globally for meat — losses?
- Denmark ranks 33rd and St. Kitts and Nevis ranks 33rd of 48 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Meat — Losses. 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.