Alcoholic Beverages — Stock Variation in Caribbean
Caribbean: Alcoholic Beverages — Stock Variation was 3,300 t in 2013. ◆ Volatile
Alcoholic Beverages — Stock Variation in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for alcoholic beverages — stock variation in Caribbean is 3,300 t, measured in 2013.
That represents a change of up 186.8% on the previous year and up 141.6% over ten years.
Over the whole period, alcoholic beverages — stock variation in Caribbean peaked at 115,900 t in 2011 and was at its lowest, -149,165 t, in 2006.
Caribbean ranks 22nd of 145 groups on this measure, in the top quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | -1,541 t | -7,000 t | 2,500 t | 9 |
| 1970s | 567 t | -4,200 t | 3,630 t | 10 |
| 1980s | -510 t | -11,900 t | 7,750 t | 10 |
| 1990s | -4,940 t | -21,250 t | 15,820 t | 10 |
| 2000s | -8,443 t | -149,165 t | 101,455 t | 10 |
| 2010s | 29,368 t | -3,800 t | 115,900 t | 4 |
Countries ranked near Caribbean
- 19 Trinidad and Tobago 4,500 t compare
- 20 Lesotho 4,000 t compare
- 20 Slovenia 4,000 t compare
- 23 Zimbabwe 3,000 t compare
- 24 Armenia 2,500 t compare
- 25 Cabo Verde 2,000 t compare
- 25 Saint Vincent and the Grenadines 2,000 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 136,188 t (2024)
- Cabbages — Area harvested 8,527 ha (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
- Cabbages — Production 168,261 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 1.91 million An (2024)
- Fat of pigs — Production 13,712 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 1.91 million An (2024)
Frequently asked questions
- What is alcoholic beverages — stock variation in Caribbean?
- Alcoholic beverages — stock variation in Caribbean was 3,300 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest alcoholic beverages — stock variation recorded in Caribbean?
- The highest recorded value was 115,900 t in 2011.
- What is the lowest alcoholic beverages — stock variation recorded in Caribbean?
- The lowest recorded value was -149,165 t in 2006.
- How does Caribbean rank for alcoholic beverages — stock variation?
- Caribbean ranks 22nd out of 145 groups with data for 2013.
- Is alcoholic beverages — stock variation rising or falling in Caribbean?
- Over the last ten years it is up 141.6%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Alcoholic Beverages — Stock Variation. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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.