Caribbean vs Trinidad and Tobago: Pineapples and products β Processing
Pineapples and products β Processing over time
- Caribbean
- Trinidad and Tobago
How they compare
Caribbean currently reports 0 1000 t against 0 1000 t in Trinidad and Tobago, a difference of 0 1000 t.
Across all 5 years both countries report, Trinidad and Tobago has been ahead every year.
Caribbean ranks 8th and Trinidad and Tobago ranks 6th of 8 regions.
Frequently asked questions
- Which has higher pineapples and products β processing, Caribbean or Trinidad and Tobago?
- Caribbean, at 0 1000 t against 0 1000 t in Trinidad and Tobago as of 2014.
- What is the difference in pineapples and products β processing between Caribbean and Trinidad and Tobago?
- 0 1000 t, with Caribbean ahead.
- How many years of comparable data are there for Caribbean and Trinidad and Tobago?
- 5 years are reported by both, from 2010 to 2014.
- How do Caribbean and Trinidad and Tobago rank globally for pineapples and products β processing?
- Caribbean ranks 8th and Trinidad and Tobago ranks 6th of 8 regions.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Pineapples and products β Processing. 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.