Kiribati vs Saint Kitts and Nevis: Vegetable Oils — Food supply
Vegetable Oils — Food supply over time
- Kiribati
- Saint Kitts and Nevis
How they compare
Kiribati currently reports 13,787 million Kcal against 9,602 million Kcal in Saint Kitts and Nevis, a difference of 4,185 million Kcal.
That makes Kiribati's figure about 1.4 times Saint Kitts and Nevis's.
Across all 14 years both countries report, Kiribati has been ahead every year.
Kiribati ranks 185th and Saint Kitts and Nevis ranks 188th of 194 countries.
Kiribati has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kiribati | Saint Kitts and Nevis | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 11,562 million Kcal | 7,104 million Kcal | 4,457 million Kcal | Kiribati |
| 2020s | 13,017 million Kcal | 8,826 million Kcal | 4,191 million Kcal | Kiribati |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetable oils — food supply, Kiribati or Saint Kitts and Nevis?
- Kiribati, at 13,787 million Kcal against 9,602 million Kcal in Saint Kitts and Nevis as of 2023.
- What is the difference in vegetable oils — food supply between Kiribati and Saint Kitts and Nevis?
- 4,185 million Kcal, with Kiribati ahead.
- How many years of comparable data are there for Kiribati and Saint Kitts and Nevis?
- 14 years are reported by both, from 2010 to 2023.
- How do Kiribati and Saint Kitts and Nevis rank globally for vegetable oils — food supply?
- Kiribati ranks 185th and Saint Kitts and Nevis ranks 188th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetable Oils — 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.