Beans — Protein supply quantity in Saint Kitts and Nevis
Saint Kitts and Nevis: Beans — Protein supply quantity was 9.87 t in 2023. ▲ Rising
Beans — Protein supply quantity in Saint Kitts and Nevis, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, beans — protein supply quantity in Saint Kitts and Nevis stood at 9.87 t.
Compared with earlier readings it is down 37.7% on the previous year and up 9.4% over ten years.
Over the whole period, beans — protein supply quantity in Saint Kitts and Nevis peaked at 15.85 t in 2022 and was at its lowest, 6.72 t, in 2020.
That places Saint Kitts and Nevis 139th out of 163 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 9.52 t | 8.46 t | 12.13 t | 10 |
| 2020s | 10.12 t | 6.72 t | 15.85 t | 4 |
Countries ranked near Saint Kitts and Nevis
- 136 Seychelles 20.57 t compare
- 137 Antigua and Barbuda 19.49 t compare
- 138 Maldives 17.91 t compare
- 140 Gabon 5.7 t compare
- 141 French Polynesia 4.95 t compare
- 142 Sierra Leone 3.64 t compare
More agriculture & rural data for Saint Kitts and Nevis
- Agriculture share gdp 1.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.29 (2025)
- Agricultural raw materials exports 0.1% (2017)
- Agricultural raw materials imports 1.9% (2017)
- Rural population 68.1% (2025)
- Rural population growth 0.0% (2025)
- Rural population 31,954 (2025)
- Agriculture, forestry, and fishing, value added 1.3% (2025)
- Agriculture, forestry, and fishing, value added 15.26 million current US$ (2025)
- Tomatoes — Production 114.89 t (2024)
Frequently asked questions
- What is beans — protein supply quantity in Saint Kitts and Nevis?
- Beans — protein supply quantity in Saint Kitts and Nevis was 9.87 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest beans — protein supply quantity recorded in Saint Kitts and Nevis?
- The highest recorded value was 15.85 t in 2022.
- What is the lowest beans — protein supply quantity recorded in Saint Kitts and Nevis?
- The lowest recorded value was 6.72 t in 2020.
- How does Saint Kitts and Nevis rank for beans — protein supply quantity?
- Saint Kitts and Nevis ranks 139th out of 163 countries with data for 2023.
- Is beans — protein supply quantity rising or falling in Saint Kitts and Nevis?
- Over the last ten years it is up 9.4%. The long-run trend across the full record is rising.
- Where does this Saint Kitts and Nevis data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Beans — Protein 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.