Bahamas vs Vanuatu: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Bahamas
- Vanuatu
How they compare
Vanuatu currently reports 18,894 million Kcal against 17,829 million Kcal in Bahamas, a difference of 1,065 million Kcal.
That makes Vanuatu's figure about 1.1 times Bahamas's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Bahamas ahead.
Bahamas ranks 153rd and Vanuatu ranks 151st of 164 countries.
Bahamas has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Bahamas | Vanuatu | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 42,827 million Kcal | 14,389 million Kcal | 28,438 million Kcal | Bahamas |
| 2020s | 33,165 million Kcal | 16,337 million Kcal | 16,828 million Kcal | Bahamas |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Bahamas or Vanuatu?
- Vanuatu, at 18,894 million Kcal against 17,829 million Kcal in Bahamas as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Bahamas and Vanuatu?
- 1,065 million Kcal, with Vanuatu ahead.
- How many years of comparable data are there for Bahamas and Vanuatu?
- 14 years are reported by both, from 2010 to 2023.
- How do Bahamas and Vanuatu rank globally for sugar (raw equivalent) — food supply?
- Bahamas ranks 153rd and Vanuatu ranks 151st of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — 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.