Eastern Africa vs Greece: Treenuts — Food supply
Treenuts — Food supply over time
- Eastern Africa
- Greece
How they compare
Eastern Africa currently reports 623,879 million Kcal against 321,301 million Kcal in Greece, a difference of 302,578 million Kcal.
That makes Eastern Africa's figure about 1.9 times Greece's.
Across all 14 years both countries report, Eastern Africa has been ahead every year.
Eastern Africa ranks 23rd and Greece ranks 22nd of 29 groups.
Eastern Africa has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Eastern Africa | Greece | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 535,753 million Kcal | 252,991 million Kcal | 282,761 million Kcal | Eastern Africa |
| 2020s | 588,899 million Kcal | 319,114 million Kcal | 269,785 million Kcal | Eastern Africa |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher treenuts — food supply, Eastern Africa or Greece?
- Eastern Africa, at 623,879 million Kcal against 321,301 million Kcal in Greece as of 2023.
- What is the difference in treenuts — food supply between Eastern Africa and Greece?
- 302,578 million Kcal, with Eastern Africa ahead.
- How many years of comparable data are there for Eastern Africa and Greece?
- 14 years are reported by both, from 2010 to 2023.
- How do Eastern Africa and Greece rank globally for treenuts — food supply?
- Eastern Africa ranks 23rd and Greece ranks 22nd of 29 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Treenuts — 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.