Canada vs Guatemala: Vegetables — Processing
Vegetables — Processing over time
- Canada
- Guatemala
How they compare
Guatemala currently reports 3 1000 t against 2 1000 t in Canada, a difference of 1 1000 t.
That makes Guatemala's figure about 1.5 times Canada's.
Across all 9 years both countries report, Guatemala has been ahead every year.
Canada ranks 32nd and Guatemala ranks 29th of 41 countries.
Guatemala has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher vegetables — processing, Canada or Guatemala?
- Guatemala, at 3 1000 t against 2 1000 t in Canada as of 2018.
- What is the difference in vegetables — processing between Canada and Guatemala?
- 1 1000 t, with Guatemala ahead.
- How many years of comparable data are there for Canada and Guatemala?
- 9 years are reported by both, from 2010 to 2018.
- How do Canada and Guatemala rank globally for vegetables — processing?
- Canada ranks 32nd and Guatemala ranks 29th of 41 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Vegetables — 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.