Latvia vs Lithuania: Wine — Food supply
Wine — Food supply over time
- Latvia
- Lithuania
How they compare
Lithuania currently reports 21,853 million Kcal against 21,725 million Kcal in Latvia, a difference of 128 million Kcal.
Across all 14 years both countries report, Lithuania has been ahead every year.
Latvia ranks 49th and Lithuania ranks 48th of 162 countries.
Lithuania has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Latvia | Lithuania | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 6,482 million Kcal | 31,443 million Kcal | 24,961 million Kcal | Lithuania |
| 2020s | 18,506 million Kcal | 25,092 million Kcal | 6,587 million Kcal | Lithuania |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Latvia or Lithuania?
- Lithuania, at 21,853 million Kcal against 21,725 million Kcal in Latvia as of 2023.
- What is the difference in wine — food supply between Latvia and Lithuania?
- 128 million Kcal, with Lithuania ahead.
- How many years of comparable data are there for Latvia and Lithuania?
- 14 years are reported by both, from 2010 to 2023.
- How do Latvia and Lithuania rank globally for wine — food supply?
- Latvia ranks 49th and Lithuania ranks 48th 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.