Greece vs Grenada: Share of vegetal products in food supply
Share of vegetal products in food supply over time
- Greece
- Grenada
How they compare
Grenada currently reports 76.3% against 75.9% in Greece, a difference of 0.4%.
The two have swapped places 3 times across 5 shared years of data; in 2014 it was Greece ahead.
Greece ranks 112th and Grenada ranks 110th of 168 countries.
Greece has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher share of vegetal products in food supply, Greece or Grenada?
- Grenada, at 76.3% against 75.9% in Greece as of 2018.
- What is the difference in share of vegetal products in food supply between Greece and Grenada?
- 0.4%, with Grenada ahead.
- How many years of comparable data are there for Greece and Grenada?
- 5 years are reported by both, from 2014 to 2018.
- How do Greece and Grenada rank globally for share of vegetal products in food supply?
- Greece ranks 112th and Grenada ranks 110th of 168 countries.
- Where does this data come from?
- FAOSTAT. Available at: http://www.fao.org/faostat/en/#data, published as Share of vegetal products in food supply (% of total). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
Vegetal supply is taken from New Food Balances (domain), Food Supply (element) of the Food Balance Sheet (FAOSTAT). FAOSTAT 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 caput 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. This work is made available under the Creative Commons Attribution-NonCommercial-ShareAlike 3.0 IGO license (CC BY-NC-SA 3.0 IGO; https://creativecommons.org/licenses/by-nc-sa/3.0/igo). In addition to this license, some database specific terms of use are listed: Terms of Use of Datasets.