Citrus, Other — Processing in Caribbean
Caribbean: Citrus, Other — Processing was 0 1000 t in 2014. ▬ Flat
Citrus, Other — Processing in Caribbean, 2010–2014
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2014, citrus, other — processing in Caribbean stood at 0 1000 t. That is the highest value across all 5 years on record.
Countries ranked near Caribbean
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 71 kg/An (2024)
- Cabbages — Area harvested 8,527 ha (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
- Cabbages — Production 168,261 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 1.91 million An (2024)
- Fat of pigs — Production 13,712 t (2024)
Frequently asked questions
- What is citrus, other — processing in Caribbean?
- Citrus, other — processing in Caribbean was 0 1000 t in 2014, according to Food and Agriculture Organization of the United Nations.
- What is the highest citrus, other — processing recorded in Caribbean?
- The highest recorded value was 0 1000 t in 2010.
- What is the lowest citrus, other — processing recorded in Caribbean?
- The lowest recorded value was 0 1000 t in 2010.
- How does Caribbean rank for citrus, other — processing?
- Caribbean ranks 10th out of 16 countries with data for 2014.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Processing. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.