Cereals, other — Food in Cuba
Cuba: Cereals, other — Food was 1 1000 t in 2019. ◆ Volatile
Cereals, other — Food in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Cuba recorded 1 1000 t for cereals, other — food in 2019. That is the highest value across all 10 years on record.
The figure is unchanged over ten years.
Over the whole period, cereals, other — food in Cuba peaked at 1 1000 t in 2010 and was at its lowest, 0 1000 t, in 2011.
That places Cuba 110th out of 182 countries with data for 2019, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Countries ranked near Cuba
- 110 Bahrain 1 1000 t
- 110 Comoros 1 1000 t compare
- 110 Timor-Leste 1 1000 t compare
- 110 Samoa 1 1000 t compare
- 110 Cabo Verde 1 1000 t compare
- 110 Suriname 1 1000 t compare
- 110 Afghanistan 1 1000 t compare
- 110 Guyana 1 1000 t compare
- 110 Dominican Republic 1 1000 t compare
- 110 Jordan 1 1000 t compare
- 110 Polynesia 1 1000 t compare
- 110 Viet Nam 1 1000 t compare
- 110 Malta 1 1000 t compare
- 110 Gambia 1 1000 t compare
- 110 Denmark 1 1000 t compare
- 110 Ecuador 1 1000 t compare
- 110 Syrian Arab Republic 1 1000 t compare
- 110 Indonesia 1 1000 t compare
- 110 Sweden 1 1000 t compare
- 110 Bulgaria 1 1000 t compare
- 110 Honduras 1 1000 t compare
- 110 Kenya 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 cereals, other — food in Cuba?
- Cereals, other — food in Cuba was 1 1000 t in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals, other — food recorded in Cuba?
- The highest recorded value was 1 1000 t in 2010.
- What is the lowest cereals, other — food recorded in Cuba?
- The lowest recorded value was 0 1000 t in 2011.
- How does Cuba rank for cereals, other — food?
- Cuba ranks 110th out of 182 countries with data for 2019.
- Is cereals, other — food rising or falling in Cuba?
- Over the last ten years it is unchanged. The long-run trend across the full record is volatile.
- Where does this Cuba data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals, other — 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.