Eggs — Food supply in Caribbean
Caribbean: Eggs — Food supply was 24.24 kcal/cap/d in 2023. ▲ Rising
Eggs — Food supply in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for eggs — food supply in Caribbean is 24.24 kcal/cap/d, measured in 2023.
Compared with earlier readings it is down 12.2% on the previous year and up 30.8% over ten years.
Over the whole period, eggs — food supply in Caribbean peaked at 27.6 kcal/cap/d in 2022 and was at its lowest, 18.48 kcal/cap/d, in 2012.
Caribbean ranks 17th of 29 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Eggs — Food supply in Caribbean, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 19.1 kcal/cap/d | — |
| 2011 | 19.05 kcal/cap/d | -0.3% |
| 2012 | 18.48 kcal/cap/d | -3.0% |
| 2013 | 18.53 kcal/cap/d | +0.3% |
| 2014 | 21.42 kcal/cap/d | +15.6% |
| 2015 | 19.99 kcal/cap/d | -6.7% |
| 2016 | 20.15 kcal/cap/d | +0.8% |
| 2017 | 21.16 kcal/cap/d | +5.0% |
| 2018 | 23.64 kcal/cap/d | +11.7% |
| 2019 | 24.49 kcal/cap/d | +3.6% |
| 2020 | 25.83 kcal/cap/d | +5.5% |
| 2021 | 24.93 kcal/cap/d | -3.5% |
| 2022 | 27.6 kcal/cap/d | +10.7% |
| 2023 | 24.24 kcal/cap/d | -12.2% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 20.6 kcal/cap/d | 18.48 kcal/cap/d | 24.49 kcal/cap/d | 10 |
| 2020s | 25.65 kcal/cap/d | 24.24 kcal/cap/d | 27.6 kcal/cap/d | 4 |
Countries ranked near Caribbean
More agriculture & rural data for Caribbean
- Fat of pigs — Production, annual growth rate -0.6492 % change on previous year (2024)
- Tomatoes — Production, annual growth rate 7.68 % change on previous year (2024)
- Tomatoes — Yield, annual growth rate -20.28 % change on previous year (2024)
- Tomatoes — Area harvested, annual growth rate 35.08 % change on previous year (2024)
- Swine / pigs — Stocks, annual growth rate 0.5211 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Production, annual -0.5077 % change on previous year (2024)
- Fat of pigs — Producing Animals/Slaughtered, annual growth rate -0.8902 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Producing -0.8902 % change on previous year (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 0 % change on previous year (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
Frequently asked questions
- What is eggs — food supply in Caribbean?
- Eggs — food supply in Caribbean was 24.24 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest eggs — food supply recorded in Caribbean?
- The highest recorded value was 27.6 kcal/cap/d in 2022.
- What is the lowest eggs — food supply recorded in Caribbean?
- The lowest recorded value was 18.48 kcal/cap/d in 2012.
- How does Caribbean rank for eggs — food supply?
- Caribbean ranks 17th out of 29 groups with data for 2023.
- Is eggs — food supply rising or falling in Caribbean?
- Over the last ten years it is up 30.8%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Eggs — Food supply (kcal/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.