Crustaceans — Fat supply quantity in Caribbean
Caribbean: Crustaceans — Fat supply quantity was 0.01 g/cap/d in 2023. ▬ Flat
Crustaceans — Fat supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
The most recent figure for crustaceans — fat supply quantity in Caribbean is 0.01 g/cap/d, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is unchanged over ten years.
Over the whole period, crustaceans — fat supply quantity in Caribbean peaked at 0.01 g/cap/d in 2010 and was at its lowest, 0.01 g/cap/d, in 2010.
Caribbean ranks 10th of 39 groups on this measure, in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.01 g/cap/d | 0.01 g/cap/d | 0.01 g/cap/d | 10 |
| 2020s | 0.01 g/cap/d | 0.01 g/cap/d | 0.01 g/cap/d | 4 |
Countries ranked near Caribbean
- 7 China, mainland 0.1 g/cap/d compare
- 7 China (People’s Republic of) 0.1 g/cap/d compare
- 9 Portugal 0.09 g/cap/d compare
- 9 Republic of Korea 0.09 g/cap/d compare
- 11 Denmark 0.08 g/cap/d compare
- 11 Malaysia 0.08 g/cap/d compare
- 11 Sweden 0.08 g/cap/d compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Tomatoes — Area harvested 51,432 ha (2024)
- Tomatoes — Yield 9,994 kg/ha (2024)
- Tomatoes — Production 513,993 t (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Area harvested 21,901 ha (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Sugar Crops Primary — Production 16.11 million t (2024)
- Vegetables Primary — Area harvested 257,057 ha (2024)
Frequently asked questions
- What is crustaceans — fat supply quantity in Caribbean?
- Crustaceans — fat supply quantity in Caribbean was 0.01 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — fat supply quantity recorded in Caribbean?
- The highest recorded value was 0.01 g/cap/d in 2010.
- What is the lowest crustaceans — fat supply quantity recorded in Caribbean?
- The lowest recorded value was 0.01 g/cap/d in 2010.
- How does Caribbean rank for crustaceans — fat supply quantity?
- Caribbean ranks 10th out of 39 groups with data for 2023.
- Is crustaceans — fat supply quantity rising or falling in Caribbean?
- Over the last ten years it is unchanged. The long-run trend across the full record is flat.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Fat supply quantity (g/capita/day). 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.