Georgia vs Myanmar: Food Processing — Emissions
Food Processing — Emissions over time
- Georgia
- Myanmar
How they compare
Myanmar currently reports 211.45 kt against 187.99 kt in Georgia, a difference of 23.46 kt.
That makes Myanmar's figure about 1.1 times Georgia's.
Across all 12 years both countries report, Myanmar has been ahead every year.
Georgia ranks 67th and Myanmar ranks 64th of 98 countries.
Myanmar has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Georgia | Myanmar | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 138.58 kt | 308.27 kt | 169.69 kt | Myanmar |
| 2020s | 169.3 kt | 239.59 kt | 70.28 kt | Myanmar |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher food processing — emissions, Georgia or Myanmar?
- Myanmar, at 211.45 kt against 187.99 kt in Georgia as of 2023.
- What is the difference in food processing — emissions between Georgia and Myanmar?
- 23.46 kt, with Myanmar ahead.
- How many years of comparable data are there for Georgia and Myanmar?
- 12 years are reported by both, from 2012 to 2023.
- How do Georgia and Myanmar rank globally for food processing — emissions?
- Georgia ranks 67th and Myanmar ranks 64th of 98 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Food Processing — Emissions (CO2). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
The FAOSTAT domain on Emissions Totals summarizes the greenhouse gas (GHG) emissions disseminated in the FAOSTAT Climate Change domains of emissions from agrifood systems. Data are computed following the Tier 1 methods of the Intergovernmental Panel on Climate Change (IPCC) Guidelines for National greenhouse gas (GHG) Inventories (IPCC, 1996; 1997; 2000; 2002; 2006; 2014). Emissions from other economic sectors as defined by the IPCC are also disseminated in the domain for completeness. Methodological details can be found at: https://files-faostat.fao.org/production/GT/GT_en.pdf