Cotton lint — Export Quantity in Caribbean
Caribbean: Cotton lint — Export Quantity was 103 t in 2013. ◆ Volatile
Cotton lint — Export Quantity in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, cotton lint — export quantity in Caribbean stood at 103 t.
The figure is up 202.9% on the previous year and up 202.9% over ten years.
Over the whole period, cotton lint — export quantity in Caribbean peaked at 2,212 t in 1989 and was at its lowest, 7 t, in 1982.
Caribbean ranks 76th of 146 countries on this measure, 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 |
|---|---|---|---|---|
| 1960s | 587.78 t | 34 t | 1,220 t | 9 |
| 1970s | 200.4 t | 21 t | 322 t | 10 |
| 1980s | 918 t | 7 t | 2,212 t | 10 |
| 1990s | 169.8 t | 22 t | 408 t | 10 |
| 2000s | 204.1 t | 8 t | 1,777 t | 10 |
| 2010s | 50.25 t | 19 t | 103 t | 4 |
Countries ranked near Caribbean
- 73 Sri Lanka 135 t compare
- 74 Bulgaria 119 t compare
- 74 Ukraine 119 t compare
- 77 Iran (Islamic Republic of) 100 t compare
- 78 China, Taiwan Province of 76 t compare
- 79 Antigua and Barbuda 73 t compare
- 79 Costa Rica 73 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 136,188 t (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)
- Fat of pigs — Producing Animals/Slaughtered 1.91 million An (2024)
Frequently asked questions
- What is cotton lint — export quantity in Caribbean?
- Cotton lint — export quantity in Caribbean was 103 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest cotton lint — export quantity recorded in Caribbean?
- The highest recorded value was 2,212 t in 1989.
- What is the lowest cotton lint — export quantity recorded in Caribbean?
- The lowest recorded value was 7 t in 1982.
- How does Caribbean rank for cotton lint — export quantity?
- Caribbean ranks 76th out of 146 countries with data for 2013.
- Is cotton lint — export quantity rising or falling in Caribbean?
- Over the last ten years it is up 202.9%. 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 Cotton lint — Export 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.