Fruits - Excluding Wine — Fat supply quantity in Saint Lucia
Saint Lucia: Fruits - Excluding Wine — Fat supply quantity was 60.06 t in 2023. ▲ Rising
Fruits - Excluding Wine — Fat supply quantity in Saint Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, fruits - excluding wine — fat supply quantity in Saint Lucia stood at 60.06 t.
That represents a change of down 17.5% on the previous year and up 20.1% over ten years.
Over the whole period, fruits - excluding wine — fat supply quantity in Saint Lucia peaked at 72.8 t in 2022 and was at its lowest, 45.06 t, in 2012.
Saint Lucia ranks 166th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 54.9 t | 45.06 t | 72.23 t | 10 |
| 2020s | 66.92 t | 60.06 t | 72.8 t | 4 |
Countries ranked near Saint Lucia
- 163 Suriname 89.05 t compare
- 164 Lesotho 88.61 t compare
- 165 Antigua and Barbuda 66.74 t compare
- 167 Bhutan 59.23 t compare
- 168 French Polynesia 51.73 t compare
- 169 New Caledonia 47.06 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 fruits - excluding wine — fat supply quantity in Saint Lucia?
- Fruits - excluding wine — fat supply quantity in Saint Lucia was 60.06 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — fat supply quantity recorded in Saint Lucia?
- The highest recorded value was 72.8 t in 2022.
- What is the lowest fruits - excluding wine — fat supply quantity recorded in Saint Lucia?
- The lowest recorded value was 45.06 t in 2012.
- How does Saint Lucia rank for fruits - excluding wine — fat supply quantity?
- Saint Lucia ranks 166th out of 182 countries with data for 2023.
- Is fruits - excluding wine — fat supply quantity rising or falling in Saint Lucia?
- Over the last ten years it is up 20.1%. The long-run trend across the full record is rising.
- Where does this Saint Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — 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.