Cloves — Fat supply quantity in Trinidad and Tobago
Trinidad and Tobago: Cloves — Fat supply quantity was 3.8 t in 2023. ◆ Volatile
Cloves — Fat supply quantity in Trinidad and Tobago, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, cloves — fat supply quantity in Trinidad and Tobago stood at 3.8 t.
That represents a change of up 106.5% on the previous year and up 357.8% over ten years.
Over the whole period, cloves — fat supply quantity in Trinidad and Tobago peaked at 4.25 t in 2020 and was at its lowest, 0.18 t, in 2011.
That places Trinidad and Tobago 62nd out of 157 countries with data for 2023, putting it 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 | 1.02 t | 0.18 t | 2.49 t | 10 |
| 2020s | 2.98 t | 1.84 t | 4.25 t | 4 |
Countries ranked near Trinidad and Tobago
More agriculture & rural data for Trinidad and Tobago
- Agriculture, forestry, and fishing, value added (current US$), annual -4.75 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0078 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 145.68 current US$ per person (2024)
- Rural population, annual growth rate -0.0602 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.4603 units per person (2025)
- Agriculture share gdp 0.7776 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.7776 (2024)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.4% (2024)
Frequently asked questions
- What is cloves — fat supply quantity in Trinidad and Tobago?
- Cloves — fat supply quantity in Trinidad and Tobago was 3.8 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — fat supply quantity recorded in Trinidad and Tobago?
- The highest recorded value was 4.25 t in 2020.
- What is the lowest cloves — fat supply quantity recorded in Trinidad and Tobago?
- The lowest recorded value was 0.18 t in 2011.
- How does Trinidad and Tobago rank for cloves — fat supply quantity?
- Trinidad and Tobago ranks 62nd out of 157 countries with data for 2023.
- Is cloves — fat supply quantity rising or falling in Trinidad and Tobago?
- Over the last ten years it is up 357.8%. The long-run trend across the full record is volatile.
- Where does this Trinidad and Tobago 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.
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.