Saint Kitts and Nevis vs Saint Vincent and the Grenadines: Groundnut Cake — Production

Saint Kitts and Nevis
11 t
in 2013
Saint Vincent and the Grenadines
65 t
in 2013
Saint Kitts and Nevis rank
86th
Saint Vincent and the Grenadines rank
84th

Groundnut Cake — Production over time

  • Saint Kitts and Nevis
  • Saint Vincent and the Grenadines
020406080100196119872013

How they compare

Saint Vincent and the Grenadines currently reports 65 t against 11 t in Saint Kitts and Nevis, a difference of 54 t.

That makes Saint Vincent and the Grenadines's figure about 5.9 times Saint Kitts and Nevis's.

The two have swapped places 4 times across 53 shared years of data; in 1961 it was Saint Vincent and the Grenadines ahead.

Saint Kitts and Nevis ranks 86th and Saint Vincent and the Grenadines ranks 84th of 95 countries.

Across the 6 decades both report, Saint Kitts and Nevis averaged higher in 1 and Saint Vincent and the Grenadines in 5.

Head to head by decade

Decade Saint Kitts and Nevis Saint Vincent and the Grenadines Difference Ahead
1960s 0 t 54.56 t 54.56 t Saint Vincent and the Grenadines
1970s 17 t 36.1 t 19.1 t Saint Vincent and the Grenadines
1980s 35.7 t 20.8 t 14.9 t Saint Kitts and Nevis
1990s 18.3 t 52.6 t 34.3 t Saint Vincent and the Grenadines
2000s 11 t 83.6 t 72.6 t Saint Vincent and the Grenadines
2010s 11 t 63.75 t 52.75 t Saint Vincent and the Grenadines

Averages of every year both report within each decade.

Frequently asked questions

Which has higher groundnut cake — production, Saint Kitts and Nevis or Saint Vincent and the Grenadines?
Saint Vincent and the Grenadines, at 65 t against 11 t in Saint Kitts and Nevis as of 2013.
What is the difference in groundnut cake — production between Saint Kitts and Nevis and Saint Vincent and the Grenadines?
54 t, with Saint Vincent and the Grenadines ahead.
How many years of comparable data are there for Saint Kitts and Nevis and Saint Vincent and the Grenadines?
53 years are reported by both, from 1961 to 2013.
How do Saint Kitts and Nevis and Saint Vincent and the Grenadines rank globally for groundnut cake — production?
Saint Kitts and Nevis ranks 86th and Saint Vincent and the Grenadines ranks 84th of 95 countries.
Where does this data come from?
Food and Agriculture Organization of the United Nations, published as Groundnut Cake — Production. Statizoid refreshes it automatically from the source and publishes the full history for both places.

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Saint Kitts and Nevis vs Saint Vincent and the Grenadines: Groundnut Cake — Production. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 05 October 2026, from https://agriculture.statizoid.com/compare/groundnut-cake-production/st-kitts-and-nevis/st-vincent-and-the-grenadines/

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About this data

Indicator
Groundnut Cake — Production
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
131 places, 6,574 data points, 1961–2013
Last refreshed

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.