Chile vs Kyrgyzstan: Spices — Food supply
Spices — Food supply over time
- Chile
- Kyrgyzstan
How they compare
Chile currently reports 13,562 million Kcal against 12,861 million Kcal in Kyrgyzstan, a difference of 701 million Kcal.
That makes Chile's figure about 1.1 times Kyrgyzstan's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Kyrgyzstan ahead.
Chile ranks 101st and Kyrgyzstan ranks 104th of 194 countries.
Chile has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Chile | Kyrgyzstan | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 8,144 million Kcal | 5,902 million Kcal | 2,242 million Kcal | Chile |
| 2020s | 14,691 million Kcal | 11,216 million Kcal | 3,475 million Kcal | Chile |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply, Chile or Kyrgyzstan?
- Chile, at 13,562 million Kcal against 12,861 million Kcal in Kyrgyzstan as of 2023.
- What is the difference in spices — food supply between Chile and Kyrgyzstan?
- 701 million Kcal, with Chile ahead.
- How many years of comparable data are there for Chile and Kyrgyzstan?
- 14 years are reported by both, from 2010 to 2023.
- How do Chile and Kyrgyzstan rank globally for spices — food supply?
- Chile ranks 101st and Kyrgyzstan ranks 104th 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.