Rwanda vs Trinidad and Tobago: Olives (including preserved) — Food supply
Olives (including preserved) — Food supply over time
- Rwanda
- Trinidad and Tobago
How they compare
Trinidad and Tobago currently reports 143.22 million Kcal against 139.77 million Kcal in Rwanda, a difference of 3.45 million Kcal.
Across all 14 years both countries report, Trinidad and Tobago has been ahead every year.
Rwanda ranks 134th and Trinidad and Tobago ranks 133rd of 191 countries.
Trinidad and Tobago has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Rwanda | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 9.52 million Kcal | 148.95 million Kcal | 139.43 million Kcal | Trinidad and Tobago |
| 2020s | 66.6 million Kcal | 211.01 million Kcal | 144.4 million Kcal | Trinidad and Tobago |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher olives (including preserved) — food supply, Rwanda or Trinidad and Tobago?
- Trinidad and Tobago, at 143.22 million Kcal against 139.77 million Kcal in Rwanda as of 2023.
- What is the difference in olives (including preserved) — food supply between Rwanda and Trinidad and Tobago?
- 3.45 million Kcal, with Trinidad and Tobago ahead.
- How many years of comparable data are there for Rwanda and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Rwanda and Trinidad and Tobago rank globally for olives (including preserved) — food supply?
- Rwanda ranks 134th and Trinidad and Tobago ranks 133rd of 191 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Olives (including preserved) — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
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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.