Dominican Republic vs St. Vincent and the Grenadines: Sugar (Raw Equivalent) — Processing
Sugar (Raw Equivalent) — Processing over time
- Dominican Republic
- St. Vincent and the Grenadines
How they compare
Dominican Republic currently reports 0 1000 t against 0 1000 t in St. Vincent and the Grenadines, a difference of 0 1000 t.
Across all 5 years both countries report, St. Vincent and the Grenadines has been ahead every year.
Dominican Republic ranks 82nd and St. Vincent and the Grenadines ranks 82nd of 90 countries.
St. Vincent and the Grenadines has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher sugar (raw equivalent) — processing, Dominican Republic or St. Vincent and the Grenadines?
- Dominican Republic, at 0 1000 t against 0 1000 t in St. Vincent and the Grenadines as of 2014.
- What is the difference in sugar (raw equivalent) — processing between Dominican Republic and St. Vincent and the Grenadines?
- 0 1000 t, with Dominican Republic ahead.
- How many years of comparable data are there for Dominican Republic and St. Vincent and the Grenadines?
- 5 years are reported by both, from 2010 to 2014.
- How do Dominican Republic and St. Vincent and the Grenadines rank globally for sugar (raw equivalent) — processing?
- Dominican Republic ranks 82nd and St. Vincent and the Grenadines ranks 82nd of 90 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Processing. 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.