French Polynesia vs Saint Lucia: Onions — Food supply
Onions — Food supply over time
- French Polynesia
- Saint Lucia
How they compare
French Polynesia currently reports 487.58 million Kcal against 447.37 million Kcal in Saint Lucia, a difference of 40.21 million Kcal.
That makes French Polynesia's figure about 1.1 times Saint Lucia's.
Across all 14 years both countries report, French Polynesia has been ahead every year.
French Polynesia ranks 143rd and Saint Lucia ranks 144th of 162 countries.
French Polynesia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | French Polynesia | Saint Lucia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 990.47 million Kcal | 376.14 million Kcal | 614.32 million Kcal | French Polynesia |
| 2020s | 911.77 million Kcal | 455.25 million Kcal | 456.52 million Kcal | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply, French Polynesia or Saint Lucia?
- French Polynesia, at 487.58 million Kcal against 447.37 million Kcal in Saint Lucia as of 2023.
- What is the difference in onions — food supply between French Polynesia and Saint Lucia?
- 40.21 million Kcal, with French Polynesia ahead.
- How many years of comparable data are there for French Polynesia and Saint Lucia?
- 14 years are reported by both, from 2010 to 2023.
- How do French Polynesia and Saint Lucia rank globally for onions — food supply?
- French Polynesia ranks 143rd and Saint Lucia ranks 144th of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — 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.