Dominican Republic vs Guinea: Oilcrops — Food supply
Oilcrops — Food supply over time
- Dominican Republic
- Guinea
How they compare
Dominican Republic currently reports 434,364 million Kcal against 414,529 million Kcal in Guinea, a difference of 19,835 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Guinea ahead.
Dominican Republic ranks 54th and Guinea ranks 55th of 194 countries.
Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Dominican Republic | Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 148,684 million Kcal | 369,514 million Kcal | 220,830 million Kcal | Guinea |
| 2020s | 364,896 million Kcal | 382,311 million Kcal | 17,416 million Kcal | Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher oilcrops — food supply, Dominican Republic or Guinea?
- Dominican Republic, at 434,364 million Kcal against 414,529 million Kcal in Guinea as of 2023.
- What is the difference in oilcrops — food supply between Dominican Republic and Guinea?
- 19,835 million Kcal, with Dominican Republic ahead.
- How many years of comparable data are there for Dominican Republic and Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Dominican Republic and Guinea rank globally for oilcrops — food supply?
- Dominican Republic ranks 54th and Guinea ranks 55th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Oilcrops — 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.