Coconut Oil — Fat supply quantity in Caribbean
Caribbean: Coconut Oil — Fat supply quantity was 24,869 t in 2023. ▲ Rising
Coconut Oil — Fat supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Caribbean recorded 24,869 t for coconut oil — fat supply quantity in 2023. That is the highest value across all 14 years on record.
That represents a change of up 17.9% on the previous year and up 14.8% over ten years.
Over the whole period, coconut oil — fat supply quantity in Caribbean peaked at 24,869 t in 2023 and was at its lowest, 16,976 t, in 2010.
That places Caribbean 13th out of 171 groups with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 21,215 t | 16,976 t | 23,084 t | 10 |
| 2020s | 22,051 t | 20,384 t | 24,869 t | 4 |
Countries ranked near Caribbean
- 10 Republic of Korea 34,424 t compare
- 11 Thailand 30,464 t compare
- 12 Mozambique 25,926 t compare
- 14 Bangladesh 23,913 t compare
- 15 Poland 19,386 t compare
- 16 United Kingdom of Great Britain and Northern Ireland 19,302 t compare
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 coconut oil — fat supply quantity in Caribbean?
- Coconut oil — fat supply quantity in Caribbean was 24,869 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest coconut oil — fat supply quantity recorded in Caribbean?
- The highest recorded value was 24,869 t in 2023.
- What is the lowest coconut oil — fat supply quantity recorded in Caribbean?
- The lowest recorded value was 16,976 t in 2010.
- How does Caribbean rank for coconut oil — fat supply quantity?
- Caribbean ranks 13th out of 171 groups with data for 2023.
- Is coconut oil — fat supply quantity rising or falling in Caribbean?
- Over the last ten years it is up 14.8%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Coconut Oil — 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.