Saint Vincent and the Grenadines vs East Timor: Olive Oil — Food supply
Olive Oil — Food supply over time
- Saint Vincent and the Grenadines
- East Timor
How they compare
Saint Vincent and the Grenadines currently reports 288.36 million Kcal against 264.25 million Kcal in East Timor, a difference of 24.11 million Kcal.
That makes Saint Vincent and the Grenadines's figure about 1.1 times East Timor's.
The two have swapped places 5 times across 14 shared years of data; in 2010 it was East Timor ahead.
Saint Vincent and the Grenadines ranks 168th and East Timor ranks 171st of 192 countries.
East Timor has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Saint Vincent and the Grenadines | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 246.96 million Kcal | 369.81 million Kcal | 122.85 million Kcal | East Timor |
| 2020s | 188.64 million Kcal | 398.05 million Kcal | 209.4 million Kcal | East Timor |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olive oil — food supply, Saint Vincent and the Grenadines or East Timor?
- Saint Vincent and the Grenadines, at 288.36 million Kcal against 264.25 million Kcal in East Timor as of 2023.
- What is the difference in olive oil — food supply between Saint Vincent and the Grenadines and East Timor?
- 24.11 million Kcal, with Saint Vincent and the Grenadines ahead.
- How many years of comparable data are there for Saint Vincent and the Grenadines and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Saint Vincent and the Grenadines and East Timor rank globally for olive oil — food supply?
- Saint Vincent and the Grenadines ranks 168th and East Timor ranks 171st of 192 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.