French Polynesia vs Georgia: Olive Oil — Food supply
Olive Oil — Food supply over time
- French Polynesia
- Georgia
How they compare
Georgia currently reports 2,825 million Kcal against 2,753 million Kcal in French Polynesia, a difference of 72 million Kcal.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was French Polynesia ahead.
French Polynesia ranks 109th and Georgia ranks 108th of 163 countries.
Across the 2 decades both report, French Polynesia averaged higher in 1 and Georgia in 1.
Head to head by decade
| Decade | French Polynesia | Georgia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 2,375 million Kcal | 1,570 million Kcal | 805.2 million Kcal | French Polynesia |
| 2020s | 2,565 million Kcal | 3,220 million Kcal | 654.23 million Kcal | Georgia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olive oil — food supply, French Polynesia or Georgia?
- Georgia, at 2,825 million Kcal against 2,753 million Kcal in French Polynesia as of 2023.
- What is the difference in olive oil — food supply between French Polynesia and Georgia?
- 72 million Kcal, with Georgia ahead.
- How many years of comparable data are there for French Polynesia and Georgia?
- 14 years are reported by both, from 2010 to 2023.
- How do French Polynesia and Georgia rank globally for olive oil — food supply?
- French Polynesia ranks 109th and Georgia ranks 108th of 163 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olive Oil — 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.