Paraguay vs Saint Vincent and the Grenadines: Onions — Food supply quantity
Onions — Food supply quantity over time
- Paraguay
- Saint Vincent and the Grenadines
How they compare
Paraguay currently reports 4.19 kg/cap against 3.56 kg/cap in Saint Vincent and the Grenadines, a difference of 0.63 kg/cap.
That makes Paraguay's figure about 1.2 times Saint Vincent and the Grenadines's.
The two have swapped places 4 times across 14 shared years of data; in 2010 it was Paraguay ahead.
Paraguay ranks 120th and Saint Vincent and the Grenadines ranks 122nd of 158 countries.
Across the 2 decades both report, Paraguay averaged higher in 1 and Saint Vincent and the Grenadines in 1.
Head to head by decade
| Decade | Paraguay | Saint Vincent and the Grenadines | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 4.8 kg/cap | 3.4 kg/cap | 1.41 kg/cap | Paraguay |
| 2020s | 4.28 kg/cap | 4.54 kg/cap | 0.265 kg/cap | Saint Vincent and the Grenadines |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher onions — food supply quantity, Paraguay or Saint Vincent and the Grenadines?
- Paraguay, at 4.19 kg/cap against 3.56 kg/cap in Saint Vincent and the Grenadines as of 2023.
- What is the difference in onions — food supply quantity between Paraguay and Saint Vincent and the Grenadines?
- 0.63 kg/cap, with Paraguay ahead.
- How many years of comparable data are there for Paraguay and Saint Vincent and the Grenadines?
- 14 years are reported by both, from 2010 to 2023.
- How do Paraguay and Saint Vincent and the Grenadines rank globally for onions — food supply quantity?
- Paraguay ranks 120th and Saint Vincent and the Grenadines ranks 122nd of 158 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Onions — Food supply quantity (kg/capita/yr). 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.