Coconuts - Incl Copra — Export quantity in Caribbean
Caribbean: Coconuts - Incl Copra — Export quantity was 59 1000 t in 2023. ◆ Volatile
Coconuts - Incl Copra — Export quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Caribbean recorded 59 1000 t for coconuts - incl copra — export quantity in 2023.
The figure is up 3.5% on the previous year and down 37.2% over ten years.
Over the whole period, coconuts - incl copra — export quantity in Caribbean peaked at 200 1000 t in 2014 and was at its lowest, 25 1000 t, in 2010.
Caribbean ranks 11th of 160 countries on this measure, in the top 10%.
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 | 95.6 1000 t | 25 1000 t | 200 1000 t | 10 |
| 2020s | 63.75 1000 t | 57 1000 t | 80 1000 t | 4 |
Countries ranked near Caribbean
- 8 Melanesia 140 1000 t compare
- 9 Papua New Guinea 78 1000 t compare
- 10 Malaysia 63 1000 t compare
- 12 Dominican Republic 58 1000 t compare
- 13 Côte d'Ivoire 51 1000 t compare
- 14 United Arab Emirates 49 1000 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 coconuts - incl copra — export quantity in Caribbean?
- Coconuts - incl copra — export quantity in Caribbean was 59 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest coconuts - incl copra — export quantity recorded in Caribbean?
- The highest recorded value was 200 1000 t in 2014.
- What is the lowest coconuts - incl copra — export quantity recorded in Caribbean?
- The lowest recorded value was 25 1000 t in 2010.
- How does Caribbean rank for coconuts - incl copra — export quantity?
- Caribbean ranks 11th out of 160 countries with data for 2023.
- Is coconuts - incl copra — export quantity rising or falling in Caribbean?
- Over the last ten years it is down 37.2%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Coconuts - Incl Copra — Export quantity. 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.