Grenada vs Saint Lucia: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Grenada
- Saint Lucia
How they compare
Saint Lucia currently reports 18,601 million Kcal against 13,915 million Kcal in Grenada, a difference of 4,686 million Kcal.
That makes Saint Lucia's figure about 1.3 times Grenada's.
Across all 14 years both countries report, Saint Lucia has been ahead every year.
Grenada ranks 155th and Saint Lucia ranks 152nd of 164 countries.
Saint Lucia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Grenada | Saint Lucia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 12,026 million Kcal | 25,002 million Kcal | 12,975 million Kcal | Saint Lucia |
| 2020s | 13,372 million Kcal | 19,462 million Kcal | 6,090 million Kcal | Saint Lucia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Grenada or Saint Lucia?
- Saint Lucia, at 18,601 million Kcal against 13,915 million Kcal in Grenada as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Grenada and Saint Lucia?
- 4,686 million Kcal, with Saint Lucia ahead.
- How many years of comparable data are there for Grenada and Saint Lucia?
- 14 years are reported by both, from 2010 to 2023.
- How do Grenada and Saint Lucia rank globally for sugar (raw equivalent) — food supply?
- Grenada ranks 155th and Saint Lucia ranks 152nd 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.