French Polynesia vs Georgia: Plantains — Food supply
Plantains — Food supply over time
- French Polynesia
- Georgia
How they compare
French Polynesia currently reports 49.43 million Kcal against 36.17 million Kcal in Georgia, a difference of 13.26 million Kcal.
That makes French Polynesia's figure about 1.4 times Georgia's.
The two have swapped places 2 times across 7 shared years of data; in 2016 it was French Polynesia ahead.
French Polynesia ranks 93rd and Georgia ranks 94th of 140 countries.
Across the 2 decades both report, French Polynesia averaged higher in 1 and Georgia in 1.
Head to head by decade
| Decade | French Polynesia | Georgia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.0467 million Kcal | 0.2333 million Kcal | 0.1867 million Kcal | Georgia |
| 2020s | 24.32 million Kcal | 9.29 million Kcal | 15.03 million Kcal | French Polynesia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher plantains — food supply, French Polynesia or Georgia?
- French Polynesia, at 49.43 million Kcal against 36.17 million Kcal in Georgia as of 2023.
- What is the difference in plantains — food supply between French Polynesia and Georgia?
- 13.26 million Kcal, with French Polynesia ahead.
- How many years of comparable data are there for French Polynesia and Georgia?
- 7 years are reported by both, from 2016 to 2023.
- How do French Polynesia and Georgia rank globally for plantains — food supply?
- French Polynesia ranks 93rd and Georgia ranks 94th of 140 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Plantains — 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.