Saint Kitts and Nevis vs Tuvalu: Spices — Food supply quantity
Spices — Food supply quantity over time
- Saint Kitts and Nevis
- Tuvalu
How they compare
Tuvalu currently reports 0.61 kg/cap against 0.59 kg/cap in Saint Kitts and Nevis, a difference of 0.02 kg/cap.
The two have swapped places 1 time across 5 shared years of data; in 2019 it was Saint Kitts and Nevis ahead.
Saint Kitts and Nevis ranks 97th and Tuvalu ranks 94th of 164 countries.
Saint Kitts and Nevis has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Saint Kitts and Nevis | Tuvalu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.77 kg/cap | 0 kg/cap | 0.77 kg/cap | Saint Kitts and Nevis |
| 2020s | 1.13 kg/cap | 0.4025 kg/cap | 0.7275 kg/cap | Saint Kitts and Nevis |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices — food supply quantity, Saint Kitts and Nevis or Tuvalu?
- Tuvalu, at 0.61 kg/cap against 0.59 kg/cap in Saint Kitts and Nevis as of 2023.
- What is the difference in spices — food supply quantity between Saint Kitts and Nevis and Tuvalu?
- 0.02 kg/cap, with Tuvalu ahead.
- How many years of comparable data are there for Saint Kitts and Nevis and Tuvalu?
- 5 years are reported by both, from 2019 to 2023.
- How do Saint Kitts and Nevis and Tuvalu rank globally for spices — food supply quantity?
- Saint Kitts and Nevis ranks 97th and Tuvalu ranks 94th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices — Food supply quantity (kg/capita/yr). 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.