Eswatini vs Guyana: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Eswatini
- Guyana
How they compare
Eswatini currently reports 103,741 million Kcal against 90,274 million Kcal in Guyana, a difference of 13,467 million Kcal.
That makes Eswatini's figure about 1.1 times Guyana's.
Across all 14 years both countries report, Eswatini has been ahead every year.
Eswatini ranks 130th and Guyana ranks 132nd of 164 countries.
Eswatini has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eswatini | Guyana | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 123,711 million Kcal | 91,672 million Kcal | 32,039 million Kcal | Eswatini |
| 2020s | 105,891 million Kcal | 83,373 million Kcal | 22,518 million Kcal | Eswatini |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Eswatini or Guyana?
- Eswatini, at 103,741 million Kcal against 90,274 million Kcal in Guyana as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Eswatini and Guyana?
- 13,467 million Kcal, with Eswatini ahead.
- How many years of comparable data are there for Eswatini and Guyana?
- 14 years are reported by both, from 2010 to 2023.
- How do Eswatini and Guyana rank globally for sugar (raw equivalent) — food supply?
- Eswatini ranks 130th and Guyana ranks 132nd 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.