Seychelles vs Saint Kitts and Nevis: Offals — Food supply
Offals — Food supply over time
- Seychelles
- Saint Kitts and Nevis
How they compare
Seychelles currently reports 205.86 million Kcal against 143.72 million Kcal in Saint Kitts and Nevis, a difference of 62.14 million Kcal.
That makes Seychelles's figure about 1.4 times Saint Kitts and Nevis's.
The two have swapped places 6 times across 14 shared years of data; in 2010 it was Seychelles ahead.
Seychelles ranks 157th and Saint Kitts and Nevis ranks 159th of 164 countries.
Seychelles has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Seychelles | Saint Kitts and Nevis | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 116.66 million Kcal | 60.14 million Kcal | 56.52 million Kcal | Seychelles |
| 2020s | 180.7 million Kcal | 161.12 million Kcal | 19.58 million Kcal | Seychelles |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher offals — food supply, Seychelles or Saint Kitts and Nevis?
- Seychelles, at 205.86 million Kcal against 143.72 million Kcal in Saint Kitts and Nevis as of 2023.
- What is the difference in offals — food supply between Seychelles and Saint Kitts and Nevis?
- 62.14 million Kcal, with Seychelles ahead.
- How many years of comparable data are there for Seychelles and Saint Kitts and Nevis?
- 14 years are reported by both, from 2010 to 2023.
- How do Seychelles and Saint Kitts and Nevis rank globally for offals — food supply?
- Seychelles ranks 157th and Saint Kitts and Nevis ranks 159th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Offals — 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.