Croatia vs Georgia: Tomatoes and products — Food supply
Tomatoes and products — Food supply over time
- Croatia
- Georgia
How they compare
Georgia currently reports 18,320 million Kcal against 17,261 million Kcal in Croatia, a difference of 1,059 million Kcal.
That makes Georgia's figure about 1.1 times Croatia's.
The two have swapped places 7 times across 14 shared years of data; in 2010 it was Croatia ahead.
Croatia ranks 92nd and Georgia ranks 89th of 164 countries.
Across the 2 decades both report, Croatia averaged higher in 1 and Georgia in 1.
Head to head by decade
| Decade | Croatia | Georgia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 16,815 million Kcal | 17,087 million Kcal | 272.1 million Kcal | Georgia |
| 2020s | 17,015 million Kcal | 16,801 million Kcal | 214.42 million Kcal | Croatia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher tomatoes and products — food supply, Croatia or Georgia?
- Georgia, at 18,320 million Kcal against 17,261 million Kcal in Croatia as of 2023.
- What is the difference in tomatoes and products — food supply between Croatia and Georgia?
- 1,059 million Kcal, with Georgia ahead.
- How many years of comparable data are there for Croatia and Georgia?
- 14 years are reported by both, from 2010 to 2023.
- How do Croatia and Georgia rank globally for tomatoes and products — food supply?
- Croatia ranks 92nd and Georgia ranks 89th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Tomatoes and products — 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.