Copra Cake — Feed in Saint Kitts and Nevis

Saint Kitts and Nevis: Copra Cake — Feed was 310 t in 2013. ◆ Volatile

Latest (2013)
310 t
Change on year
down 1.6%
World rank
60th
of 132 countries
All-time high
385 t
in 2011
All-time low
0 t
in 1978
Years of data
53
1961–2013

Copra Cake — Feed in Saint Kitts and Nevis, 1961–2013

0100200300400196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Saint Kitts and Nevis recorded 310 t for copra cake — feed in 2013.

Compared with earlier readings it is down 1.6% on the previous year and up 252.3% over ten years.

Over the whole period, copra cake — feed in Saint Kitts and Nevis peaked at 385 t in 2011 and was at its lowest, 0 t, in 1978.

That places Saint Kitts and Nevis 60th out of 132 countries with data for 2013, 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

DecadeAverage LowestHighest Years
1960s 21.33 t 6 t 43 t 9
1970s 18.3 t 0 t 95 t 10
1980s 23.8 t 4 t 46 t 10
1990s 48 t 35 t 56 t 10
2000s 85.8 t 70 t 97 t 10
2010s 276.5 t 96 t 385 t 4

Countries ranked near Saint Kitts and Nevis

  1. 57 Cameroon 578 t compare
  2. 58 Guyana 528 t compare
  3. 59 United Arab Emirates 391 t compare
  4. 61 Eswatini 278 t compare
  5. 62 Dominica 259 t compare
  6. 63 United Kingdom of Great Britain and Northern Ireland 229 t compare

See the full ranking of 163 places →

More agriculture & rural data for Saint Kitts and Nevis

All data for Saint Kitts and Nevis →

Frequently asked questions

What is copra cake — feed in Saint Kitts and Nevis?
Copra cake — feed in Saint Kitts and Nevis was 310 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest copra cake — feed recorded in Saint Kitts and Nevis?
The highest recorded value was 385 t in 2011.
What is the lowest copra cake — feed recorded in Saint Kitts and Nevis?
The lowest recorded value was 0 t in 1978.
How does Saint Kitts and Nevis rank for copra cake — feed?
Saint Kitts and Nevis ranks 60th out of 132 countries with data for 2013.
Is copra cake — feed rising or falling in Saint Kitts and Nevis?
Over the last ten years it is up 252.3%. The long-run trend across the full record is volatile.
Where does this Saint Kitts and Nevis data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Copra Cake — Feed. Statizoid updates them automatically from the source API.

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Copra Cake — Feed in Saint Kitts and Nevis. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/copra-cake-feed/st-kitts-and-nevis/

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About this data

Indicator
Copra Cake — Feed
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
163 places, 8,069 data points, 1961–2013
Last refreshed

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.