Cuba vs Dominican Republic: Sugar (Raw Equivalent) — Food
Sugar (Raw Equivalent) — Food over time
- Cuba
- Dominican Republic
How they compare
Cuba currently reports 526 1000 t against 431 1000 t in Dominican Republic, a difference of 95 1000 t.
That makes Cuba's figure about 1.2 times Dominican Republic's.
Across all 10 years both countries report, Cuba has been ahead every year.
Cuba ranks 45th and Dominican Republic ranks 48th of 164 countries.
Cuba has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher sugar (raw equivalent) — food, Cuba or Dominican Republic?
- Cuba, at 526 1000 t against 431 1000 t in Dominican Republic as of 2019.
- What is the difference in sugar (raw equivalent) — food between Cuba and Dominican Republic?
- 95 1000 t, with Cuba ahead.
- How many years of comparable data are there for Cuba and Dominican Republic?
- 10 years are reported by both, from 2010 to 2019.
- How do Cuba and Dominican Republic rank globally for sugar (raw equivalent) — food?
- Cuba ranks 45th and Dominican Republic ranks 48th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Food. 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.