Cephalopods — Protein supply quantity in St. Lucia
St. Lucia: Cephalopods — Protein supply quantity was 0.83 t in 2023. ◆ Volatile
Cephalopods — Protein supply quantity in St. Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for cephalopods — protein supply quantity in St. Lucia is 0.83 t, measured in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 72.5% over ten years.
Over the whole period, cephalopods — protein supply quantity in St. Lucia peaked at 14.62 t in 2015 and was at its lowest, 0.83 t, in 2021.
That places St. Lucia 143rd out of 158 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 6.72 t | 2.32 t | 14.62 t | 10 |
| 2020s | 1.18 t | 0.83 t | 2.21 t | 4 |
Countries ranked near St. Lucia
More agriculture & rural data for St. Lucia
- Agriculture, forestry, and fishing, value added (current US$), annual 16.57 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0166 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 244.45 current US$ per person (2025)
- Rural population, annual growth rate 0.2268 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.709 units per person (2025)
- Agriculture share gdp 1.66 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.66 (2025)
- Agricultural raw materials exports 2.7% (2020)
- Agricultural raw materials imports 1.3% (2020)
Frequently asked questions
- What is cephalopods — protein supply quantity in St. Lucia?
- Cephalopods — protein supply quantity in St. Lucia was 0.83 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cephalopods — protein supply quantity recorded in St. Lucia?
- The highest recorded value was 14.62 t in 2015.
- What is the lowest cephalopods — protein supply quantity recorded in St. Lucia?
- The lowest recorded value was 0.83 t in 2021.
- How does St. Lucia rank for cephalopods — protein supply quantity?
- St. Lucia ranks 143rd out of 158 countries with data for 2023.
- Is cephalopods — protein supply quantity rising or falling in St. Lucia?
- Over the last ten years it is down 72.5%. The long-run trend across the full record is volatile.
- Where does this St. Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cephalopods — Protein supply quantity (t). 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.