Bananas — Fat supply quantity in Jamaica

Jamaica: Bananas — Fat supply quantity was 77.63 t in 2023. ▼ Falling

Latest (2023)
77.63 t
Change on year
down 2.5%
World rank
93rd
of 181 countries
All-time high
162.85 t
in 2017
All-time low
71.28 t
in 2021
Years of data
14
2010–2023

Bananas — Fat supply quantity in Jamaica, 2010–2023

0501001502010201620232010: 114.4 t2011: 107.2 t2012: 103.4 t2013: 88.6 t2014: 116.8 t2015: 131.8 t2016: 144.4 t2017: 162.8 t2018: 128 t2019: 94.7 t2020: 73.2 t2021: 71.3 t2022: 79.7 t2023: 77.6 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Jamaica recorded 77.63 t for bananas — fat supply quantity in 2023.

Compared with earlier readings it is down 2.5% on the previous year and down 12.4% over ten years.

Over the whole period, bananas — fat supply quantity in Jamaica peaked at 162.85 t in 2017 and was at its lowest, 71.28 t, in 2021.

Jamaica ranks 93rd of 181 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 119.23 t 88.63 t 162.85 t 10
2020s 75.44 t 71.28 t 79.65 t 4

Countries ranked near Jamaica

  1. 90 Afghanistan 85.54 t compare
  2. 91 Slovakia 84.38 t compare
  3. 92 El Salvador 82.84 t compare
  4. 94 Bosnia and Herzegovina 77.55 t compare
  5. 95 Hungary 73.49 t compare
  6. 96 Panama 73.43 t compare

See the full ranking of 212 places →

More agriculture & rural data for Jamaica

All data for Jamaica →

Frequently asked questions

What is bananas — fat supply quantity in Jamaica?
Bananas — fat supply quantity in Jamaica was 77.63 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest bananas — fat supply quantity recorded in Jamaica?
The highest recorded value was 162.85 t in 2017.
What is the lowest bananas — fat supply quantity recorded in Jamaica?
The lowest recorded value was 71.28 t in 2021.
How does Jamaica rank for bananas — fat supply quantity?
Jamaica ranks 93rd out of 181 countries with data for 2023.
Is bananas — fat supply quantity rising or falling in Jamaica?
Over the last ten years it is down 12.4%. The long-run trend across the full record is falling.
Where does this Jamaica data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Bananas — Fat supply quantity in Jamaica. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/bananas-fat-supply-quantity-t/jamaica/

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About this data

Indicator
Bananas — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,848 data points, 2010–2023
Last refreshed

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.