Georgia vs Paraguay: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Georgia
- Paraguay
How they compare
Georgia currently reports 499,856 million Kcal against 468,218 million Kcal in Paraguay, a difference of 31,638 million Kcal.
That makes Georgia's figure about 1.1 times Paraguay's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Paraguay ahead.
Georgia ranks 96th and Paraguay ranks 99th of 164 countries.
Across the 2 decades both report, Georgia averaged higher in 1 and Paraguay in 1.
Head to head by decade
| Decade | Georgia | Paraguay | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 524,391 million Kcal | 616,661 million Kcal | 92,270 million Kcal | Paraguay |
| 2020s | 508,290 million Kcal | 400,006 million Kcal | 108,284 million Kcal | Georgia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Georgia or Paraguay?
- Georgia, at 499,856 million Kcal against 468,218 million Kcal in Paraguay as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Georgia and Paraguay?
- 31,638 million Kcal, with Georgia ahead.
- How many years of comparable data are there for Georgia and Paraguay?
- 14 years are reported by both, from 2010 to 2023.
- How do Georgia and Paraguay rank globally for sugar (raw equivalent) — food supply?
- Georgia ranks 96th and Paraguay ranks 99th 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.