Ireland vs Trinidad and Tobago: Spices, Other — Protein supply quantity
Spices, Other — Protein supply quantity over time
- Ireland
- Trinidad and Tobago
How they compare
Ireland currently reports 276.65 t against 251.11 t in Trinidad and Tobago, a difference of 25.54 t.
That makes Ireland's figure about 1.1 times Trinidad and Tobago's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Trinidad and Tobago ahead.
Ireland ranks 89th and Trinidad and Tobago ranks 91st of 194 countries.
Across the 2 decades both report, Ireland averaged higher in 1 and Trinidad and Tobago in 1.
Head to head by decade
| Decade | Ireland | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 196.3 t | 259.3 t | 63 t | Trinidad and Tobago |
| 2020s | 242.69 t | 205.6 t | 37.09 t | Ireland |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher spices, other — protein supply quantity, Ireland or Trinidad and Tobago?
- Ireland, at 276.65 t against 251.11 t in Trinidad and Tobago as of 2023.
- What is the difference in spices, other — protein supply quantity between Ireland and Trinidad and Tobago?
- 25.54 t, with Ireland ahead.
- How many years of comparable data are there for Ireland and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Ireland and Trinidad and Tobago rank globally for spices, other — protein supply quantity?
- Ireland ranks 89th and Trinidad and Tobago ranks 91st of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Spices, Other — Protein supply quantity (t). 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.