Brans — Domestic supply quantity in Haiti

Haiti: Brans — Domestic supply quantity was 35,930 t in 2013. ▲ Rising

Latest (2013)
35,930 t
Change on year
up 2.5%
World rank
135th
of 183 countries
All-time high
72,502 t
in 1984
All-time low
15,542 t
in 1994
Years of data
53
1961–2013

Brans — Domestic supply quantity in Haiti, 1961–2013

20.0k40.0k60.0k80.0k196119872013

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

Analysis

Haiti recorded 35,930 t for brans — domestic supply quantity in 2013.

Compared with earlier readings it is up 2.5% on the previous year and down 28.9% over ten years.

Over the whole period, brans — domestic supply quantity in Haiti peaked at 72,502 t in 1984 and was at its lowest, 15,542 t, in 1994.

That places Haiti 135th 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

DecadeAverage LowestHighest Years
1960s 23,852 t 16,919 t 31,810 t 9
1970s 31,110 t 17,015 t 39,889 t 10
1980s 50,515 t 38,280 t 72,502 t 10
1990s 24,291 t 15,542 t 41,055 t 10
2000s 54,054 t 50,344 t 58,381 t 10
2010s 33,717 t 31,663 t 35,930 t 4

Countries ranked near Haiti

  1. 132 Botswana 42,942 t compare
  2. 133 Guinea 38,370 t compare
  3. 134 Slovenia 38,274 t compare
  4. 136 Namibia 34,265 t compare
  5. 137 Fiji 33,789 t compare
  6. 138 Lesotho 33,186 t compare

See the full ranking of 215 places →

More agriculture & rural data for Haiti

All data for Haiti →

Frequently asked questions

What is brans — domestic supply quantity in Haiti?
Brans — domestic supply quantity in Haiti was 35,930 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest brans — domestic supply quantity recorded in Haiti?
The highest recorded value was 72,502 t in 1984.
What is the lowest brans — domestic supply quantity recorded in Haiti?
The lowest recorded value was 15,542 t in 1994.
How does Haiti rank for brans — domestic supply quantity?
Haiti ranks 135th out of 183 countries with data for 2013.
Is brans — domestic supply quantity rising or falling in Haiti?
Over the last ten years it is down 28.9%. The long-run trend across the full record is rising.
Where does this Haiti 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.

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Brans — Domestic supply quantity in Haiti. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/brans-domestic-supply-quantity/haiti/

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About this data

Indicator
Brans — Domestic supply quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
215 places, 10,338 data points, 1961–2013
Last refreshed

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.