Demersal Fish β Protein supply quantity in Saint Lucia
Saint Lucia: Demersal Fish β Protein supply quantity was 47.01 t in 2023. β Volatile
Demersal Fish β Protein supply quantity in Saint Lucia, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, demersal fish β protein supply quantity in Saint Lucia stood at 47.01 t. That is the highest value across all 14 years on record.
The figure is up 136.2% over ten years.
Over the whole period, demersal fish β protein supply quantity in Saint Lucia peaked at 47.01 t in 2021 and was at its lowest, 4.91 t, in 2018.
Saint Lucia ranks 132nd of 163 countries on this measure, 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 | 15.15 t | 4.91 t | 30.21 t | 10 |
| 2020s | 36.78 t | 6.09 t | 47.01 t | 4 |
Countries ranked near Saint Lucia
More agriculture & rural data for Saint Lucia
- Agriculture, forestry, and fishing, value added (current US$), annual 16.57 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0166 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 244.45 current US$ per person (2025)
- Rural population, annual growth rate 0.2268 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.709 units per person (2025)
- 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)
Frequently asked questions
- What is demersal fish β protein supply quantity in Saint Lucia?
- Demersal fish β protein supply quantity in Saint Lucia was 47.01 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest demersal fish β protein supply quantity recorded in Saint Lucia?
- The highest recorded value was 47.01 t in 2021.
- What is the lowest demersal fish β protein supply quantity recorded in Saint Lucia?
- The lowest recorded value was 4.91 t in 2018.
- How does Saint Lucia rank for demersal fish β protein supply quantity?
- Saint Lucia ranks 132nd out of 163 countries with data for 2023.
- Is demersal fish β protein supply quantity rising or falling in Saint Lucia?
- Over the last ten years it is up 136.2%. The long-run trend across the full record is volatile.
- Where does this Saint Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Demersal Fish β Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.