Eggs — Food supply in Caribbean
Caribbean: Eggs — Food supply was 350,470 million Kcal in 2023. ▲ Rising
Eggs — Food supply in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, eggs — food supply in Caribbean stood at 350,470 million Kcal.
That represents a change of down 11.7% on the previous year and up 39.4% over ten years.
Over the whole period, eggs — food supply in Caribbean peaked at 397,120 million Kcal in 2022 and was at its lowest, 248,668 million Kcal, in 2012.
Caribbean ranks 42nd of 194 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Eggs — Food supply in Caribbean, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2010 | 253,014 million Kcal | — |
| 2011 | 254,158 million Kcal | +0.5% |
| 2012 | 248,668 million Kcal | -2.2% |
| 2013 | 251,355 million Kcal | +1.1% |
| 2014 | 292,812 million Kcal | +16.5% |
| 2015 | 275,319 million Kcal | -6.0% |
| 2016 | 279,598 million Kcal | +1.6% |
| 2017 | 295,569 million Kcal | +5.7% |
| 2018 | 332,562 million Kcal | +12.5% |
| 2019 | 346,669 million Kcal | +4.2% |
| 2020 | 367,962 million Kcal | +6.1% |
| 2021 | 357,011 million Kcal | -3.0% |
| 2022 | 397,120 million Kcal | +11.2% |
| 2023 | 350,470 million Kcal | -11.7% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 282,972 million Kcal | 248,668 million Kcal | 346,669 million Kcal | 10 |
| 2020s | 368,141 million Kcal | 350,470 million Kcal | 397,120 million Kcal | 4 |
Countries ranked near Caribbean
More agriculture & rural data for Caribbean
- Meat of sheep, fresh or chilled (indigenous) — Gross Production Value 6.56 % change on previous year (2024)
- Agriculture — Gross Production Value (constant 2014-2016 thousand) 9.33 % change on previous year (2024)
- Raw milk of cattle — Gross Production Value (constant 2014-2016) 1.98 % change on previous year (2024)
- Potatoes — Gross Production Value (constant 2014-2016 thousand I$) 6.87 % change on previous year (2024)
- Other vegetables, fresh n.e.c. — Gross Production Value (constant) 3.46 % change on previous year (2024)
- Other fruits, n.e.c. — Gross Production Value (constant 2014-2016) 5.08 % change on previous year (2024)
- Onions and shallots, dry (excluding dehydrated) — Gross Production 12.25 % change on previous year (2024)
- Meat of cattle with the bone, fresh or chilled (indigenous) — Gross -2.69 % change on previous year (2024)
- Hen eggs in shell, fresh — Gross Production Value (constant 2014-2016) 8.98 % change on previous year (2024)
- Maize (corn) — Gross Production Value (constant 2014-2016 thousand) 17.88 % change on previous year (2024)
Frequently asked questions
- What is eggs — food supply in Caribbean?
- Eggs — food supply in Caribbean was 350,470 million Kcal 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 397,120 million Kcal in 2022.
- What is the lowest eggs — food supply recorded in Caribbean?
- The lowest recorded value was 248,668 million Kcal in 2012.
- How does Caribbean rank for eggs — food supply?
- Caribbean ranks 42nd out of 194 countries with data for 2023.
- Is eggs — food supply rising or falling in Caribbean?
- Over the last ten years it is up 39.4%. 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). 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.