Butter, Ghee — Food supply in Caribbean
Caribbean: Butter, Ghee — Food supply was 74,115 million Kcal in 2023. ▲ Rising
Butter, Ghee — Food supply in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Caribbean recorded 74,115 million Kcal for butter, ghee — food supply in 2023.
The figure is up 1.7% on the previous year and up 19.6% over ten years.
Over the whole period, butter, ghee — food supply in Caribbean peaked at 98,276 million Kcal in 2018 and was at its lowest, 59,777 million Kcal, in 2011.
Caribbean ranks 27th of 29 groups on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Butter, Ghee — Food supply in Caribbean, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2010 | 73,030 million Kcal | — |
| 2011 | 59,777 million Kcal | -18.1% |
| 2012 | 61,453 million Kcal | +2.8% |
| 2013 | 61,978 million Kcal | +0.9% |
| 2014 | 74,707 million Kcal | +20.5% |
| 2015 | 73,590 million Kcal | -1.5% |
| 2016 | 85,331 million Kcal | +16.0% |
| 2017 | 80,660 million Kcal | -5.5% |
| 2018 | 98,276 million Kcal | +21.8% |
| 2019 | 69,101 million Kcal | -29.7% |
| 2020 | 65,988 million Kcal | -4.5% |
| 2021 | 73,669 million Kcal | +11.6% |
| 2022 | 72,876 million Kcal | -1.1% |
| 2023 | 74,115 million Kcal | +1.7% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 73,790 million Kcal | 59,777 million Kcal | 98,276 million Kcal | 10 |
| 2020s | 71,662 million Kcal | 65,988 million Kcal | 74,115 million Kcal | 4 |
Countries ranked near Caribbean
More agriculture & rural data for Caribbean
- Tomatoes — Production, annual growth rate 7.68 % change on previous year (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
- Vegetables Primary — Production 3.38 million t (2024)
- Pulses, Total — Production 261,042 t (2024)
- Tomatoes — Production 513,993 t (2024)
- Tomatoes — Yield 9,994 kg/ha (2024)
- Tomatoes — Area harvested 51,432 ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 136,188 t (2024)
- Cabbages — Area harvested 8,527 ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 1.91 million An (2024)
Frequently asked questions
- What is butter, ghee — food supply in Caribbean?
- Butter, ghee — food supply in Caribbean was 74,115 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — food supply recorded in Caribbean?
- The highest recorded value was 98,276 million Kcal in 2018.
- What is the lowest butter, ghee — food supply recorded in Caribbean?
- The lowest recorded value was 59,777 million Kcal in 2011.
- How does Caribbean rank for butter, ghee — food supply?
- Caribbean ranks 27th out of 29 groups with data for 2023.
- Is butter, ghee — food supply rising or falling in Caribbean?
- Over the last ten years it is up 19.6%. 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 Butter, Ghee — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 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.