Guinea vs Oman: Wheat and products — Food supply
Wheat and products — Food supply over time
- Guinea
- Oman
How they compare
Guinea currently reports 795,404 million Kcal against 753,245 million Kcal in Oman, a difference of 42,159 million Kcal.
That makes Guinea's figure about 1.1 times Oman's.
The two have swapped places 2 times across 14 shared years of data; in 2010 it was Guinea ahead.
Guinea ranks 99th and Oman ranks 101st of 164 countries.
Across the 2 decades both report, Guinea averaged higher in 1 and Oman in 1.
Head to head by decade
| Decade | Guinea | Oman | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 626,966 million Kcal | 679,892 million Kcal | 52,926 million Kcal | Oman |
| 2020s | 728,313 million Kcal | 471,706 million Kcal | 256,607 million Kcal | Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wheat and products — food supply, Guinea or Oman?
- Guinea, at 795,404 million Kcal against 753,245 million Kcal in Oman as of 2023.
- What is the difference in wheat and products — food supply between Guinea and Oman?
- 42,159 million Kcal, with Guinea ahead.
- How many years of comparable data are there for Guinea and Oman?
- 14 years are reported by both, from 2010 to 2023.
- How do Guinea and Oman rank globally for wheat and products — food supply?
- Guinea ranks 99th and Oman ranks 101st of 164 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.