Seychelles vs Sri Lanka: Wine — Food supply
Wine — Food supply over time
- Seychelles
- Sri Lanka
How they compare
Sri Lanka currently reports 1,471 million Kcal against 1,303 million Kcal in Seychelles, a difference of 168 million Kcal.
That makes Sri Lanka's figure about 1.1 times Seychelles's.
The two have swapped places 6 times across 14 shared years of data; in 2010 it was Sri Lanka ahead.
Seychelles ranks 117th and Sri Lanka ranks 114th of 162 countries.
Across the 2 decades both report, Seychelles averaged higher in 1 and Sri Lanka in 1.
Head to head by decade
| Decade | Seychelles | Sri Lanka | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,078 million Kcal | 1,136 million Kcal | 58.34 million Kcal | Sri Lanka |
| 2020s | 1,375 million Kcal | 1,016 million Kcal | 358.84 million Kcal | Seychelles |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher wine — food supply, Seychelles or Sri Lanka?
- Sri Lanka, at 1,471 million Kcal against 1,303 million Kcal in Seychelles as of 2023.
- What is the difference in wine — food supply between Seychelles and Sri Lanka?
- 168 million Kcal, with Sri Lanka ahead.
- How many years of comparable data are there for Seychelles and Sri Lanka?
- 14 years are reported by both, from 2010 to 2023.
- How do Seychelles and Sri Lanka rank globally for wine — food supply?
- Seychelles ranks 117th and Sri Lanka ranks 114th 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.