Grenada vs Marshall Islands: Wheat and products — Food supply
Wheat and products — Food supply over time
- Grenada
- Marshall Islands
How they compare
Grenada currently reports 15,410 million Kcal against 9,148 million Kcal in Marshall Islands, a difference of 6,262 million Kcal.
That makes Grenada's figure about 1.7 times Marshall Islands's.
Across all 5 years both countries report, Grenada has been ahead every year.
Grenada ranks 187th and Marshall Islands ranks 190th of 194 countries.
Grenada has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Grenada | Marshall Islands | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 18,660 million Kcal | 13,240 million Kcal | 5,419 million Kcal | Grenada |
| 2020s | 14,201 million Kcal | 9,814 million Kcal | 4,388 million Kcal | Grenada |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wheat and products — food supply, Grenada or Marshall Islands?
- Grenada, at 15,410 million Kcal against 9,148 million Kcal in Marshall Islands as of 2023.
- What is the difference in wheat and products — food supply between Grenada and Marshall Islands?
- 6,262 million Kcal, with Grenada ahead.
- How many years of comparable data are there for Grenada and Marshall Islands?
- 5 years are reported by both, from 2019 to 2023.
- How do Grenada and Marshall Islands rank globally for wheat and products — food supply?
- Grenada ranks 187th and Marshall Islands ranks 190th of 194 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wheat 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.