Maldives vs East Timor: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Maldives
- East Timor
How they compare
East Timor currently reports 51,566 million Kcal against 46,063 million Kcal in Maldives, a difference of 5,503 million Kcal.
That makes East Timor's figure about 1.1 times Maldives's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Maldives ahead.
Maldives ranks 164th and East Timor ranks 161st of 194 countries.
East Timor has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Maldives | East Timor | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 44,561 million Kcal | 53,068 million Kcal | 8,508 million Kcal | East Timor |
| 2020s | 43,770 million Kcal | 59,964 million Kcal | 16,194 million Kcal | East Timor |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Maldives or East Timor?
- East Timor, at 51,566 million Kcal against 46,063 million Kcal in Maldives as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Maldives and East Timor?
- 5,503 million Kcal, with East Timor ahead.
- How many years of comparable data are there for Maldives and East Timor?
- 14 years are reported by both, from 2010 to 2023.
- How do Maldives and East Timor rank globally for sugar (raw equivalent) — food supply?
- Maldives ranks 164th and East Timor ranks 161st of 194 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.