Bovine Meat — Food supply in Cuba
Cuba: Bovine Meat — Food supply was 44.31 kcal/cap/d in 2019. ▲ Rising
Bovine Meat — Food supply in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2019, bovine meat — food supply in Cuba stood at 44.31 kcal/cap/d. That is the highest value across all 10 years on record.
The figure is up 6.5% on the previous year and up 23.3% over ten years.
Over the whole period, bovine meat — food supply in Cuba peaked at 44.31 kcal/cap/d in 2019 and was at its lowest, 34.15 kcal/cap/d, in 2011.
Cuba ranks 72nd of 164 countries on this measure, in the middle of the range.
Bovine Meat — Food supply in Cuba, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 35.94 kcal/cap/d | — |
| 2011 | 34.15 kcal/cap/d | -5.0% |
| 2012 | 34.44 kcal/cap/d | +0.8% |
| 2013 | 34.96 kcal/cap/d | +1.5% |
| 2014 | 37.88 kcal/cap/d | +8.4% |
| 2015 | 40.31 kcal/cap/d | +6.4% |
| 2016 | 43.82 kcal/cap/d | +8.7% |
| 2017 | 43.36 kcal/cap/d | -1.0% |
| 2018 | 41.61 kcal/cap/d | -4.0% |
| 2019 | 44.31 kcal/cap/d | +6.5% |
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 bovine meat — food supply in Cuba?
- Bovine meat — food supply in Cuba was 44.31 kcal/cap/d in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest bovine meat — food supply recorded in Cuba?
- The highest recorded value was 44.31 kcal/cap/d in 2019.
- What is the lowest bovine meat — food supply recorded in Cuba?
- The lowest recorded value was 34.15 kcal/cap/d in 2011.
- How does Cuba rank for bovine meat — food supply?
- Cuba ranks 72nd out of 164 countries with data for 2019.
- Is bovine meat — food supply rising or falling in Cuba?
- Over the last ten years it is up 23.3%. 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 Bovine Meat — 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.