Cloves — Fat supply quantity in Small Island Developing States (SIDS)
Small Island Developing States (SIDS): Cloves — Fat supply quantity was 273.65 t in 2023. ◆ Volatile
Cloves — Fat supply quantity in Small Island Developing States (SIDS), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Small Island Developing States (SIDS) recorded 273.65 t for cloves — fat supply quantity in 2023.
Compared with earlier readings it is up 26.0% on the previous year and up 318.2% over ten years.
Over the whole period, cloves — fat supply quantity in Small Island Developing States (SIDS) peaked at 370.3 t in 2021 and was at its lowest, 47.7 t, in 2010.
Small Island Developing States (SIDS) ranks 13th of 31 groups on this measure, in the middle of the range.
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 | 61.15 t | 47.7 t | 100.87 t | 10 |
| 2020s | 282.36 t | 217.22 t | 370.3 t | 4 |
Countries ranked near Small Island Developing States (SIDS)
More agriculture & rural data for Small Island Developing States (SIDS)
- Swine / pigs — Stocks 5.69 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 53 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 275,419 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 5.22 million An (2024)
- Bananas — Production 4.28 million t (2024)
- Bananas — Area harvested 257,039 ha (2024)
- Tomatoes — Production 592,065 t (2024)
- Unmanufactured tobacco — Production 30,372 t (2024)
- Unmanufactured tobacco — Area harvested 22,608 ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 5.22 million An (2024)
Frequently asked questions
- What is cloves — fat supply quantity in Small Island Developing States (SIDS)?
- Cloves — fat supply quantity in Small Island Developing States (SIDS) was 273.65 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — fat supply quantity recorded in Small Island Developing States (SIDS)?
- The highest recorded value was 370.3 t in 2021.
- What is the lowest cloves — fat supply quantity recorded in Small Island Developing States (SIDS)?
- The lowest recorded value was 47.7 t in 2010.
- How does Small Island Developing States (SIDS) rank for cloves — fat supply quantity?
- Small Island Developing States (SIDS) ranks 13th out of 31 groups with data for 2023.
- Is cloves — fat supply quantity rising or falling in Small Island Developing States (SIDS)?
- Over the last ten years it is up 318.2%. The long-run trend across the full record is volatile.
- Where does this Small Island Developing States (SIDS) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — Fat supply quantity (t). Statizoid updates them automatically from the source API.
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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.