Copra Cake — Domestic supply quantity in Saint Lucia
Saint Lucia: Copra Cake — Domestic supply quantity was 148 t in 2013. ▼ Falling
Copra Cake — Domestic supply quantity in Saint Lucia, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Saint Lucia recorded 148 t for copra cake — domestic supply quantity in 2013.
Compared with earlier readings it is up 9.6% on the previous year and down 73.5% over ten years.
Over the whole period, copra cake — domestic supply quantity in Saint Lucia peaked at 960 t in 1999 and was at its lowest, 60 t, in 1977.
Saint Lucia ranks 62nd of 126 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 708.89 t | 630 t | 824 t | 9 |
| 1970s | 444.7 t | 60 t | 819 t | 10 |
| 1980s | 453.9 t | 258 t | 851 t | 10 |
| 1990s | 572.1 t | 160 t | 960 t | 10 |
| 2000s | 423.1 t | 152 t | 650 t | 10 |
| 2010s | 137.25 t | 132 t | 148 t | 4 |
Countries ranked near Saint Lucia
- 60 Portugal 178 t compare
- 61 Saint Vincent and the Grenadines 167 t compare
- 63 Denmark 138 t compare
- 64 Costa Rica 129 t compare
- 65 Chile 112 t compare
More agriculture & rural data for Saint Lucia
- Agriculture share gdp 1.66 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.66 (2025)
- Agricultural raw materials exports 2.7% (2020)
- Agricultural raw materials imports 1.3% (2020)
- Rural population 70.9% (2025)
- Rural population growth 0.2% (2025)
- Rural population 127,732 (2025)
- Agriculture, forestry, and fishing, value added 1.7% (2025)
- Agriculture, forestry, and fishing, value added 44.04 million current US$ (2025)
- Bananas — Production 2,844 t (2024)
Frequently asked questions
- What is copra cake — domestic supply quantity in Saint Lucia?
- Copra cake — domestic supply quantity in Saint Lucia was 148 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest copra cake — domestic supply quantity recorded in Saint Lucia?
- The highest recorded value was 960 t in 1999.
- What is the lowest copra cake — domestic supply quantity recorded in Saint Lucia?
- The lowest recorded value was 60 t in 1977.
- How does Saint Lucia rank for copra cake — domestic supply quantity?
- Saint Lucia ranks 62nd out of 126 countries with data for 2013.
- Is copra cake — domestic supply quantity rising or falling in Saint Lucia?
- Over the last ten years it is down 73.5%. The long-run trend across the full record is falling.
- Where does this Saint Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Copra Cake — Domestic supply quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.