Caribbean vs Switzerland: Rye and products — Food supply
Rye and products — Food supply over time
- Caribbean
- Switzerland
How they compare
Switzerland currently reports 14,530 million Kcal against 10.87 million Kcal in Caribbean, a difference of 14,519 million Kcal.
That makes Switzerland's figure about 1,336.7 times Caribbean's.
Across all 14 years both countries report, Switzerland has been ahead every year.
Caribbean ranks 26th and Switzerland ranks 29th of 29 groups.
Switzerland has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Switzerland | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 52.49 million Kcal | 23,404 million Kcal | 23,352 million Kcal | Switzerland |
| 2020s | 16.11 million Kcal | 15,484 million Kcal | 15,467 million Kcal | Switzerland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher rye and products — food supply, Caribbean or Switzerland?
- Switzerland, at 14,530 million Kcal against 10.87 million Kcal in Caribbean as of 2023.
- What is the difference in rye and products — food supply between Caribbean and Switzerland?
- 14,519 million Kcal, with Switzerland ahead.
- How many years of comparable data are there for Caribbean and Switzerland?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Switzerland rank globally for rye and products — food supply?
- Caribbean ranks 26th and Switzerland ranks 29th of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Rye and products — 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.