Greece vs Jamaica: Spices, Other — Food supply
Spices, Other — Food supply over time
- Greece
- Jamaica
How they compare
Greece currently reports 5,920 million Kcal against 5,471 million Kcal in Jamaica, a difference of 449 million Kcal.
That makes Greece's figure about 1.1 times Jamaica's.
Across all 14 years both countries report, Greece has been ahead every year.
Greece ranks 81st and Jamaica ranks 83rd of 164 countries.
Greece has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Greece | Jamaica | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 7,937 million Kcal | 4,647 million Kcal | 3,290 million Kcal | Greece |
| 2020s | 6,575 million Kcal | 4,461 million Kcal | 2,114 million Kcal | Greece |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices, other — food supply, Greece or Jamaica?
- Greece, at 5,920 million Kcal against 5,471 million Kcal in Jamaica as of 2023.
- What is the difference in spices, other — food supply between Greece and Jamaica?
- 449 million Kcal, with Greece ahead.
- How many years of comparable data are there for Greece and Jamaica?
- 14 years are reported by both, from 2010 to 2023.
- How do Greece and Jamaica rank globally for spices, other — food supply?
- Greece ranks 81st and Jamaica ranks 83rd of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices, Other — 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.