Cereals - Excluding Beer β Protein supply quantity in Jamaica
Jamaica: Cereals - Excluding Beer β Protein supply quantity was 24,200 t in 2023. β¬ Flat
Cereals - Excluding Beer β Protein supply quantity in Jamaica, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, cereals - excluding beer β protein supply quantity in Jamaica stood at 24,200 t.
That represents a change of down 2.4% on the previous year and down 4.5% over ten years.
Over the whole period, cereals - excluding beer β protein supply quantity in Jamaica peaked at 25,915 t in 2018 and was at its lowest, 22,602 t, in 2016.
That places Jamaica 121st out of 164 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 24,644 t | 22,602 t | 25,915 t | 10 |
| 2020s | 24,425 t | 24,200 t | 24,786 t | 4 |
Countries ranked near Jamaica
More agriculture & rural data for Jamaica
- Agriculture, forestry, and fishing, value added (current US$), annual 13.16 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0874 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 699.7 current US$ per person (2025)
- Rural population, annual growth rate -1.28 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4057 units per person (2025)
- Agriculture share gdp 8.74 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.74 (2025)
- Agricultural raw materials exports 0.1% (2023)
- Agricultural raw materials imports 0.9% (2023)
Frequently asked questions
- What is cereals - excluding beer β protein supply quantity in Jamaica?
- Cereals - excluding beer β protein supply quantity in Jamaica was 24,200 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals - excluding beer β protein supply quantity recorded in Jamaica?
- The highest recorded value was 25,915 t in 2018.
- What is the lowest cereals - excluding beer β protein supply quantity recorded in Jamaica?
- The lowest recorded value was 22,602 t in 2016.
- How does Jamaica rank for cereals - excluding beer β protein supply quantity?
- Jamaica ranks 121st out of 164 countries with data for 2023.
- Is cereals - excluding beer β protein supply quantity rising or falling in Jamaica?
- Over the last ten years it is down 4.5%. The long-run trend across the full record is flat.
- Where does this Jamaica data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals - Excluding Beer β Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.