Dates — Protein supply quantity in Saint Lucia
Saint Lucia: Dates — Protein supply quantity was 0 t in 2023. ◆ Volatile
Dates — Protein supply quantity in Saint Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Saint Lucia recorded 0 t for dates — protein supply quantity in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 100.0% on the previous year.
Over the whole period, dates — protein supply quantity in Saint Lucia peaked at 0.09 t in 2020 and was at its lowest, 0 t, in 2010.
That places Saint Lucia 168th out of 179 countries with data for 2023, putting it in the bottom quarter.
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 | 0.017 t | 0 t | 0.08 t | 10 |
| 2020s | 0.025 t | 0 t | 0.09 t | 4 |
Countries ranked near Saint Lucia
- 165 Nauru 0.01 t compare
- 165 Saint Vincent and the Grenadines 0.01 t compare
- 165 Samoa 0.01 t compare
- 168 Tuvalu 0 t compare
- 168 Tonga 0 t compare
- 168 Kiribati 0 t compare
- 168 Sao Tome and Principe 0 t compare
- 168 Solomon Islands 0 t compare
- 168 Lao People's Democratic Republic 0 t compare
- 168 Haiti 0 t compare
- 168 Slovakia 0 t compare
- 168 Bolivia (Plurinational State of) 0 t compare
- 168 Peru 0 t compare
- 168 Mexico 0 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 dates — protein supply quantity in Saint Lucia?
- Dates — protein supply quantity in Saint Lucia was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest dates — protein supply quantity recorded in Saint Lucia?
- The highest recorded value was 0.09 t in 2020.
- What is the lowest dates — protein supply quantity recorded in Saint Lucia?
- The lowest recorded value was 0 t in 2010.
- How does Saint Lucia rank for dates — protein supply quantity?
- Saint Lucia ranks 168th out of 179 countries with data for 2023.
- Where does this Saint Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Dates — Protein supply quantity (t). 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.