Georgia vs Trinidad and Tobago: Pimento — Food supply
Pimento — Food supply over time
- Georgia
- Trinidad and Tobago
How they compare
Georgia currently reports 1,358 million Kcal against 936.36 million Kcal in Trinidad and Tobago, a difference of 421.64 million Kcal.
That makes Georgia's figure about 1.5 times Trinidad and Tobago's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Georgia ahead.
Georgia ranks 109th and Trinidad and Tobago ranks 112th of 190 countries.
Georgia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Georgia | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,049 million Kcal | 399.63 million Kcal | 649.2 million Kcal | Georgia |
| 2020s | 1,200 million Kcal | 578.33 million Kcal | 621.41 million Kcal | Georgia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pimento — food supply, Georgia or Trinidad and Tobago?
- Georgia, at 1,358 million Kcal against 936.36 million Kcal in Trinidad and Tobago as of 2023.
- What is the difference in pimento — food supply between Georgia and Trinidad and Tobago?
- 421.64 million Kcal, with Georgia ahead.
- How many years of comparable data are there for Georgia and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Georgia and Trinidad and Tobago rank globally for pimento — food supply?
- Georgia ranks 109th and Trinidad and Tobago ranks 112th of 190 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pimento — 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.