Alcoholic Beverages — Fat supply quantity in St. Lucia
St. Lucia: Alcoholic Beverages — Fat supply quantity was 24.23 t in 2023. ▼ Falling
Alcoholic Beverages — Fat supply quantity in St. Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — fat supply quantity in St. Lucia is 24.23 t, measured in 2023.
That represents a change of down 21.9% on the previous year and down 16.4% over ten years.
Over the whole period, alcoholic beverages — fat supply quantity in St. Lucia peaked at 53.98 t in 2012 and was at its lowest, 20.25 t, in 2020.
St. Lucia ranks 127th of 163 countries on this measure, in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 31.11 t | 21.39 t | 53.98 t | 10 |
| 2020s | 24.37 t | 20.25 t | 31.04 t | 4 |
Countries ranked near St. Lucia
- 124 Madagascar, Republic of 29.04 t compare
- 125 Mauritius 28.02 t compare
- 126 Grenada 26.49 t compare
- 128 Gambia, The 21.54 t compare
- 129 New Caledonia 20.96 t compare
- 130 Armenia, Republic of 19.8 t compare
More agriculture & rural data for St. Lucia
- Agriculture share gdp 1.66 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.66 (2025)
- Agricultural raw materials exports 2.7% (2020)
- Agricultural raw materials imports 1.3% (2020)
- Rural population 70.9% (2025)
- Rural population growth 0.2% (2025)
- Rural population 127,732 (2025)
- Agriculture, forestry, and fishing, value added 1.7% (2025)
- Agriculture, forestry, and fishing, value added 44.04 million current US$ (2025)
- Bananas — Production 2,844 t (2024)
Frequently asked questions
- What is alcoholic beverages — fat supply quantity in St. Lucia?
- Alcoholic beverages — fat supply quantity in St. Lucia was 24.23 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — fat supply quantity recorded in St. Lucia?
- The highest recorded value was 53.98 t in 2012.
- What is the lowest alcoholic beverages — fat supply quantity recorded in St. Lucia?
- The lowest recorded value was 20.25 t in 2020.
- How does St. Lucia rank for alcoholic beverages — fat supply quantity?
- St. Lucia ranks 127th out of 163 countries with data for 2023.
- Is alcoholic beverages — fat supply quantity rising or falling in St. Lucia?
- Over the last ten years it is down 16.4%. The long-run trend across the full record is falling.
- Where does this St. Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.