Costa Rica vs Cuba: Wine — Food supply
Wine — Food supply over time
- Costa Rica
- Cuba
How they compare
Costa Rica currently reports 12,678 million Kcal against 12,189 million Kcal in Cuba, a difference of 489 million Kcal.
Across all 10 years both countries report, Cuba has been ahead every year.
Costa Rica ranks 60th and Cuba ranks 62nd of 162 countries.
Cuba has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher wine — food supply, Costa Rica or Cuba?
- Costa Rica, at 12,678 million Kcal against 12,189 million Kcal in Cuba as of 2023.
- What is the difference in wine — food supply between Costa Rica and Cuba?
- 489 million Kcal, with Costa Rica ahead.
- How many years of comparable data are there for Costa Rica and Cuba?
- 10 years are reported by both, from 2010 to 2019.
- How do Costa Rica and Cuba rank globally for wine — food supply?
- Costa Rica ranks 60th and Cuba ranks 62nd of 162 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Wine — 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.