Animal fats — Food supply in Cuba
Cuba: Animal fats — Food supply was 50.15 kcal/cap/d in 2019. ▲ Rising
Animal fats — Food supply in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for animal fats — food supply in Cuba is 50.15 kcal/cap/d, measured in 2019.
That represents a change of up 14.8% on the previous year and up 50.3% over ten years.
Over the whole period, animal fats — food supply in Cuba peaked at 60.39 kcal/cap/d in 2012 and was at its lowest, 32.69 kcal/cap/d, in 2011.
Cuba ranks 82nd of 164 countries on this measure, in the middle of the range.
Animal fats — Food supply in Cuba, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 33.36 kcal/cap/d | — |
| 2011 | 32.69 kcal/cap/d | -2.0% |
| 2012 | 60.39 kcal/cap/d | +84.7% |
| 2013 | 33.99 kcal/cap/d | -43.7% |
| 2014 | 34.21 kcal/cap/d | +0.6% |
| 2015 | 37.98 kcal/cap/d | +11.0% |
| 2016 | 39.97 kcal/cap/d | +5.2% |
| 2017 | 40.73 kcal/cap/d | +1.9% |
| 2018 | 43.69 kcal/cap/d | +7.3% |
| 2019 | 50.15 kcal/cap/d | +14.8% |
Countries ranked near Cuba
More agriculture & rural data for Cuba
- Agriculture, forestry, and fishing, value added (current US$), annual -19.64 % change on previous year (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0276 current US$ per US$ of GDP (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 265.29 current US$ per person (2020)
- Rural population, annual growth rate -0.6522 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2020)
- Rural population, per capita 0.2277 units per person (2025)
- Share of GDP from agriculture 1.2% (2024)
- Agriculture as a share of GDP vs. GDP per capita 1.2% (2024)
- Agricultural raw materials exports 1.5% (2022)
- Agricultural raw materials imports 0.4% (2022)
Frequently asked questions
- What is animal fats — food supply in Cuba?
- Animal fats — food supply in Cuba was 50.15 kcal/cap/d in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest animal fats — food supply recorded in Cuba?
- The highest recorded value was 60.39 kcal/cap/d in 2012.
- What is the lowest animal fats — food supply recorded in Cuba?
- The lowest recorded value was 32.69 kcal/cap/d in 2011.
- How does Cuba rank for animal fats — food supply?
- Cuba ranks 82nd out of 164 countries with data for 2019.
- Is animal fats — food supply rising or falling in Cuba?
- Over the last ten years it is up 50.3%. The long-run trend across the full record is rising.
- Where does this Cuba data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Animal fats — Food supply (kcal/capita/day). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.