Fats, Animals, Raw — Fat supply quantity in Caribbean
Caribbean: Fats, Animals, Raw — Fat supply quantity was 28,490 t in 2023. ▬ Flat
Fats, Animals, Raw — Fat supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, fats, animals, raw — fat supply quantity in Caribbean stood at 28,490 t. That is the lowest value across all 14 years on record.
That represents a change of down 25.2% on the previous year and down 17.3% over ten years.
Over the whole period, fats, animals, raw — fat supply quantity in Caribbean peaked at 45,537 t in 2012 and was at its lowest, 28,490 t, in 2023.
That places Caribbean 41st out of 182 groups with data for 2023, putting it in the top quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 38,497 t | 32,038 t | 45,537 t | 10 |
| 2020s | 34,280 t | 28,490 t | 38,078 t | 4 |
Countries ranked near Caribbean
- 38 Syrian Arab Republic 33,326 t compare
- 39 Chile 31,170 t compare
- 40 Bolivia (Plurinational State of) 30,009 t compare
- 42 New Zealand 25,732 t compare
- 43 Ireland 25,695 t compare
- 44 Ethiopia 25,348 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 71 kg/An (2024)
- Cabbages — Area harvested 8,527 ha (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
- Cabbages — Production 168,261 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 1.91 million An (2024)
- Fat of pigs — Production 13,712 t (2024)
Frequently asked questions
- What is fats, animals, raw — fat supply quantity in Caribbean?
- Fats, animals, raw — fat supply quantity in Caribbean was 28,490 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fats, animals, raw — fat supply quantity recorded in Caribbean?
- The highest recorded value was 45,537 t in 2012.
- What is the lowest fats, animals, raw — fat supply quantity recorded in Caribbean?
- The lowest recorded value was 28,490 t in 2023.
- How does Caribbean rank for fats, animals, raw — fat supply quantity?
- Caribbean ranks 41st out of 182 groups with data for 2023.
- Is fats, animals, raw — fat supply quantity rising or falling in Caribbean?
- Over the last ten years it is down 17.3%. 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 Fats, Animals, Raw — Fat 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.