Brans — Export Quantity in Caribbean
Caribbean: Brans — Export Quantity was 1,752 t in 2013. ◆ Volatile
Brans — Export Quantity in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, brans — export quantity in Caribbean stood at 1,752 t.
Compared with earlier readings it is down 41.7% on the previous year and down 78.7% over ten years.
Over the whole period, brans — export quantity in Caribbean peaked at 20,813 t in 1994 and was at its lowest, 0 t, in 1974.
That places Caribbean 88th out of 160 countries with data for 2013, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 2,756 t | 259 t | 7,580 t | 9 |
| 1970s | 575.7 t | 0 t | 2,800 t | 10 |
| 1980s | 5,788 t | 0 t | 16,888 t | 10 |
| 1990s | 14,692 t | 5,075 t | 20,813 t | 10 |
| 2000s | 9,389 t | 3,980 t | 15,150 t | 10 |
| 2010s | 2,789 t | 1,568 t | 4,833 t | 4 |
Countries ranked near Caribbean
- 85 Belarus 1,893 t compare
- 86 New Zealand 1,825 t compare
- 87 Bolivia (Plurinational State of) 1,799 t compare
- 89 Melanesia 1,561 t compare
- 90 Fiji 1,544 t compare
- 91 Trinidad and Tobago 1,215 t compare
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 — export quantity in Caribbean?
- Brans — export quantity in Caribbean was 1,752 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — export quantity recorded in Caribbean?
- The highest recorded value was 20,813 t in 1994.
- What is the lowest brans — export quantity recorded in Caribbean?
- The lowest recorded value was 0 t in 1974.
- How does Caribbean rank for brans — export quantity?
- Caribbean ranks 88th out of 160 countries with data for 2013.
- Is brans — export quantity rising or falling in Caribbean?
- Over the last ten years it is down 78.7%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Brans — Export 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.