Georgia vs Honduras: Vegetables — Food supply
Vegetables — Food supply over time
- Georgia
- Honduras
How they compare
Honduras currently reports 82,570 million Kcal against 71,760 million Kcal in Georgia, a difference of 10,810 million Kcal.
That makes Honduras's figure about 1.2 times Georgia's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Honduras ahead.
Georgia ranks 109th and Honduras ranks 107th of 164 countries.
Honduras has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Georgia | Honduras | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 63,708 million Kcal | 87,342 million Kcal | 23,635 million Kcal | Honduras |
| 2020s | 68,882 million Kcal | 78,129 million Kcal | 9,246 million Kcal | Honduras |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher vegetables — food supply, Georgia or Honduras?
- Honduras, at 82,570 million Kcal against 71,760 million Kcal in Georgia as of 2023.
- What is the difference in vegetables — food supply between Georgia and Honduras?
- 10,810 million Kcal, with Honduras ahead.
- How many years of comparable data are there for Georgia and Honduras?
- 14 years are reported by both, from 2010 to 2023.
- How do Georgia and Honduras rank globally for vegetables — food supply?
- Georgia ranks 109th and Honduras ranks 107th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — 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.