Caribbean vs France: Spices — Food supply
Spices — Food supply over time
- Caribbean
- France
How they compare
Caribbean currently reports 102,945 million Kcal against 96,710 million Kcal in France, a difference of 6,235 million Kcal.
That makes Caribbean's figure about 1.1 times France's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Caribbean ahead.
Caribbean ranks 44th and France ranks 47th of 194 countries.
Caribbean has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | France | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 87,438 million Kcal | 69,008 million Kcal | 18,429 million Kcal | Caribbean |
| 2020s | 101,010 million Kcal | 98,614 million Kcal | 2,396 million Kcal | Caribbean |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Caribbean or France?
- Caribbean, at 102,945 million Kcal against 96,710 million Kcal in France as of 2023.
- What is the difference in spices — food supply between Caribbean and France?
- 6,235 million Kcal, with Caribbean ahead.
- How many years of comparable data are there for Caribbean and France?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and France rank globally for spices — food supply?
- Caribbean ranks 44th and France ranks 47th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — 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.