St. Lucia vs Vanuatu: Pulses — Tourist consumption
Pulses — Tourist consumption over time
- St. Lucia
- Vanuatu
How they compare
St. Lucia currently reports 0 1000 t against 0 1000 t in Vanuatu, a difference of 0 1000 t.
Across all 14 years both countries report, Vanuatu has been ahead every year.
St. Lucia ranks 7th and Vanuatu ranks 7th of 39 countries.
Head to head by decade
| Decade | St. Lucia | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | — |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | — |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher pulses — tourist consumption, St. Lucia or Vanuatu?
- St. Lucia, at 0 1000 t against 0 1000 t in Vanuatu as of 2023.
- What is the difference in pulses — tourist consumption between St. Lucia and Vanuatu?
- 0 1000 t, with St. Lucia ahead.
- How many years of comparable data are there for St. Lucia and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do St. Lucia and Vanuatu rank globally for pulses — tourist consumption?
- St. Lucia ranks 7th and Vanuatu ranks 7th of 39 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pulses — Tourist consumption. 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.