Kyrgyzstan vs Latvia: Food Processing — Emissions
Food Processing — Emissions over time
- Kyrgyzstan
- Latvia
How they compare
Latvia currently reports 0.0015 kt against 0.0012 kt in Kyrgyzstan, a difference of 0.0003 kt.
That makes Latvia's figure about 1.3 times Kyrgyzstan's.
Across all 12 years both countries report, Latvia has been ahead every year.
Kyrgyzstan ranks 71st and Latvia ranks 68th of 98 countries.
Latvia has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Kyrgyzstan | Latvia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 0.0009 kt | 0.0021 kt | 0.0012 kt | Latvia |
| 2020s | 0.0012 kt | 0.0018 kt | 0.0006 kt | Latvia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher food processing — emissions, Kyrgyzstan or Latvia?
- Latvia, at 0.0015 kt against 0.0012 kt in Kyrgyzstan as of 2023.
- What is the difference in food processing — emissions between Kyrgyzstan and Latvia?
- 0.0003 kt, with Latvia ahead.
- How many years of comparable data are there for Kyrgyzstan and Latvia?
- 12 years are reported by both, from 2012 to 2023.
- How do Kyrgyzstan and Latvia rank globally for food processing — emissions?
- Kyrgyzstan ranks 71st and Latvia ranks 68th of 98 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Food Processing — Emissions (N2O). 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