Butter, Ghee — Food in Cuba
Cuba: Butter, Ghee — Food was 1 1000 t in 2019. ▼ Falling
Butter, Ghee — Food in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for butter, ghee — food in Cuba is 1 1000 t, measured in 2019. That is the lowest value across all 10 years on record.
That represents a change of down 50.0% on the previous year and down 66.7% over ten years.
Over the whole period, butter, ghee — food in Cuba peaked at 3 1000 t in 2010 and was at its lowest, 1 1000 t, in 2019.
That places Cuba 119th out of 182 countries with data for 2019, putting it in the middle of the range.
Countries ranked near Cuba
- 119 China, Macao SAR 1 1000 t compare
- 119 Maldives 1 1000 t compare
- 119 Guinea 1 1000 t compare
- 119 French Polynesia 1 1000 t compare
- 119 Angola 1 1000 t compare
- 119 Paraguay 1 1000 t compare
- 119 Namibia 1 1000 t compare
- 119 Bahamas 1 1000 t compare
- 119 New Caledonia 1 1000 t compare
- 119 Nicaragua 1 1000 t compare
- 119 El Salvador 1 1000 t compare
- 119 Democratic Republic of the Congo 1 1000 t compare
- 119 Mauritius 1 1000 t compare
- 119 Jamaica 1 1000 t compare
- 119 Bolivia (Plurinational State of) 1 1000 t compare
- 119 Trinidad and Tobago 1 1000 t compare
- 119 Malta 1 1000 t compare
- 119 Botswana 1 1000 t compare
- 119 Côte d'Ivoire 1 1000 t compare
- 119 Cambodia 1 1000 t compare
More agriculture & rural data for Cuba
- Agriculture share gdp 1.24 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.24 (2024)
- Agricultural raw materials exports 1.5% (2022)
- Agricultural raw materials imports 0.4% (2022)
- Rural population 22.8% (2025)
- Rural population growth -0.7% (2025)
- Rural population 2.49 million (2025)
- Agriculture, forestry, and fishing, value added 1.2% (2024)
- Agriculture, forestry, and fishing, value added 2.96 billion current US$ (2020)
- Bananas — Production 155,957 t (2024)
Frequently asked questions
- What is butter, ghee — food in Cuba?
- Butter, ghee — food in Cuba was 1 1000 t in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest butter, ghee — food recorded in Cuba?
- The highest recorded value was 3 1000 t in 2010.
- What is the lowest butter, ghee — food recorded in Cuba?
- The lowest recorded value was 1 1000 t in 2019.
- How does Cuba rank for butter, ghee — food?
- Cuba ranks 119th out of 182 countries with data for 2019.
- Is butter, ghee — food rising or falling in Cuba?
- Over the last ten years it is down 66.7%. The long-run trend across the full record is falling.
- Where does this Cuba data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Butter, Ghee — Food. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.