Fruits - Excluding Wine — Residuals in Caribbean
Caribbean: Fruits - Excluding Wine — Residuals was 109 1000 t in 2023. ◆ Volatile
Fruits - Excluding Wine — Residuals in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Caribbean recorded 109 1000 t for fruits - excluding wine — residuals in 2023.
Compared with earlier readings it is up 25.3% on the previous year and up 172.5% over ten years.
Over the whole period, fruits - excluding wine — residuals in Caribbean peaked at 137 1000 t in 2020 and was at its lowest, 19 1000 t, in 2016.
That places Caribbean 18th out of 182 groups with data for 2023, putting it in the top 10%.
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 | 44.7 1000 t | 19 1000 t | 97 1000 t | 10 |
| 2020s | 108.75 1000 t | 87 1000 t | 137 1000 t | 4 |
Countries ranked near Caribbean
- 15 Dominican Republic 128 1000 t compare
- 16 Bangladesh 111 1000 t compare
- 17 Iraq 110 1000 t compare
- 19 Switzerland 107 1000 t compare
- 20 Pakistan 83 1000 t compare
- 21 Nepal 75 1000 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 fruits - excluding wine — residuals in Caribbean?
- Fruits - excluding wine — residuals in Caribbean was 109 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — residuals recorded in Caribbean?
- The highest recorded value was 137 1000 t in 2020.
- What is the lowest fruits - excluding wine — residuals recorded in Caribbean?
- The lowest recorded value was 19 1000 t in 2016.
- How does Caribbean rank for fruits - excluding wine — residuals?
- Caribbean ranks 18th out of 182 groups with data for 2023.
- Is fruits - excluding wine — residuals rising or falling in Caribbean?
- Over the last ten years it is up 172.5%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — Residuals. 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.