Mauritius vs Trinidad and Tobago: Sugar (Raw Equivalent) — Food supply
Sugar (Raw Equivalent) — Food supply over time
- Mauritius
- Trinidad and Tobago
How they compare
Trinidad and Tobago currently reports 177,665 million Kcal against 139,159 million Kcal in Mauritius, a difference of 38,506 million Kcal.
That makes Trinidad and Tobago's figure about 1.3 times Mauritius's.
Across all 14 years both countries report, Trinidad and Tobago has been ahead every year.
Mauritius ranks 125th and Trinidad and Tobago ranks 122nd of 164 countries.
Trinidad and Tobago has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Mauritius | Trinidad and Tobago | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 152,708 million Kcal | 230,625 million Kcal | 77,917 million Kcal | Trinidad and Tobago |
| 2020s | 143,006 million Kcal | 196,650 million Kcal | 53,644 million Kcal | Trinidad and Tobago |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food supply, Mauritius or Trinidad and Tobago?
- Trinidad and Tobago, at 177,665 million Kcal against 139,159 million Kcal in Mauritius as of 2023.
- What is the difference in sugar (raw equivalent) — food supply between Mauritius and Trinidad and Tobago?
- 38,506 million Kcal, with Trinidad and Tobago ahead.
- How many years of comparable data are there for Mauritius and Trinidad and Tobago?
- 14 years are reported by both, from 2010 to 2023.
- How do Mauritius and Trinidad and Tobago rank globally for sugar (raw equivalent) — food supply?
- Mauritius ranks 125th and Trinidad and Tobago ranks 122nd 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.