Brans — Production in Caribbean
Caribbean: Brans — Production was 445,415 t in 2013. ▲ Rising
Brans — Production in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, brans — production in Caribbean stood at 445,415 t. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 1.9% on the previous year and up 29.2% over ten years.
Over the whole period, brans — production in Caribbean peaked at 445,415 t in 2013 and was at its lowest, 98,505 t, in 1961.
Caribbean ranks 50th of 177 countries on this measure, 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 | 114,525 t | 98,505 t | 144,170 t | 9 |
| 1970s | 202,349 t | 164,578 t | 232,612 t | 10 |
| 1980s | 364,375 t | 293,736 t | 403,516 t | 10 |
| 1990s | 296,698 t | 247,442 t | 340,646 t | 10 |
| 2000s | 355,412 t | 308,124 t | 388,387 t | 10 |
| 2010s | 431,024 t | 403,618 t | 445,415 t | 4 |
Countries ranked near Caribbean
- 47 Niger 473,657 t compare
- 48 Malaysia 461,825 t compare
- 49 Sudan (former) 460,524 t compare
- 51 Afghanistan 441,732 t compare
- 52 China, Taiwan Province of 425,904 t compare
- 53 Yemen 425,305 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 — production in Caribbean?
- Brans — production in Caribbean was 445,415 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest brans — production recorded in Caribbean?
- The highest recorded value was 445,415 t in 2013.
- What is the lowest brans — production recorded in Caribbean?
- The lowest recorded value was 98,505 t in 1961.
- How does Caribbean rank for brans — production?
- Caribbean ranks 50th out of 177 countries with data for 2013.
- Is brans — production rising or falling in Caribbean?
- Over the last ten years it is up 29.2%. 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 — Production. 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.