Brans — Domestic supply quantity in Caribbean
Caribbean: Brans — Domestic supply quantity was 472,342 t in 2013. ▲ Rising
Brans — Domestic supply quantity in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for brans — domestic supply quantity in Caribbean is 472,342 t, measured in 2013. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 2.2% on the previous year and up 35.7% over ten years.
Over the whole period, brans — domestic supply quantity in Caribbean peaked at 472,342 t in 2013 and was at its lowest, 101,349 t, in 1961.
That places Caribbean 47th out of 183 countries with data for 2013, putting it in the middle of the range.
The long-run direction has been consistently rising across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 119,976 t | 101,349 t | 144,475 t | 9 |
| 1970s | 210,377 t | 163,808 t | 240,662 t | 10 |
| 1980s | 370,563 t | 305,091 t | 412,948 t | 10 |
| 1990s | 294,596 t | 245,247 t | 340,153 t | 10 |
| 2000s | 386,287 t | 348,087 t | 454,651 t | 10 |
| 2010s | 446,769 t | 406,549 t | 472,342 t | 4 |
Countries ranked near Caribbean
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 brans — domestic supply quantity in Caribbean?
- Brans — domestic supply quantity in Caribbean was 472,342 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — domestic supply quantity recorded in Caribbean?
- The highest recorded value was 472,342 t in 2013.
- What is the lowest brans — domestic supply quantity recorded in Caribbean?
- The lowest recorded value was 101,349 t in 1961.
- How does Caribbean rank for brans — domestic supply quantity?
- Caribbean ranks 47th out of 183 countries with data for 2013.
- Is brans — domestic supply quantity rising or falling in Caribbean?
- Over the last ten years it is up 35.7%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Brans — Domestic supply quantity. 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.