Fruits, other — Food supply quantity in Cuba
Cuba: Fruits, other — Food supply quantity was 66.08 kg/cap in 2019. ▲ Rising
Fruits, other — Food supply quantity in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in kg/cap.
Analysis
Cuba recorded 66.08 kg/cap for fruits, other — food supply quantity in 2019.
That represents a change of up 2.5% on the previous year and up 14.8% over ten years.
Over the whole period, fruits, other — food supply quantity in Cuba peaked at 69.08 kg/cap in 2016 and was at its lowest, 57.03 kg/cap, in 2014.
Cuba ranks 10th of 164 countries on this measure, in the top 10%.
Fruits, other — Food supply quantity in Cuba, year by year
| Year | kg/cap | Change |
|---|---|---|
| 2010 | 57.55 kg/cap | — |
| 2011 | 62.61 kg/cap | +8.8% |
| 2012 | 66.48 kg/cap | +6.2% |
| 2013 | 63.47 kg/cap | -4.5% |
| 2014 | 57.03 kg/cap | -10.1% |
| 2015 | 68.98 kg/cap | +21.0% |
| 2016 | 69.08 kg/cap | +0.1% |
| 2017 | 68.13 kg/cap | -1.4% |
| 2018 | 64.47 kg/cap | -5.4% |
| 2019 | 66.08 kg/cap | +2.5% |
Countries ranked near Cuba
More agriculture & rural data for Cuba
- Agriculture, forestry, and fishing, value added (current US$), annual -19.64 % change on previous year (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0276 current US$ per US$ of GDP (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 265.29 current US$ per person (2020)
- Rural population, annual growth rate -0.6522 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2020)
- Rural population, per capita 0.2277 units per person (2025)
- Share of GDP from agriculture 1.2% (2024)
- Agriculture as a share of GDP vs. GDP per capita 1.2% (2024)
- Agricultural raw materials exports 1.5% (2022)
- Agricultural raw materials imports 0.4% (2022)
Frequently asked questions
- What is fruits, other — food supply quantity in Cuba?
- Fruits, other — food supply quantity in Cuba was 66.08 kg/cap in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits, other — food supply quantity recorded in Cuba?
- The highest recorded value was 69.08 kg/cap in 2016.
- What is the lowest fruits, other — food supply quantity recorded in Cuba?
- The lowest recorded value was 57.03 kg/cap in 2014.
- How does Cuba rank for fruits, other — food supply quantity?
- Cuba ranks 10th out of 164 countries with data for 2019.
- Is fruits, other — food supply quantity rising or falling in Cuba?
- Over the last ten years it is up 14.8%. The long-run trend across the full record is rising.
- Where does this Cuba data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits, other — Food supply quantity (kg/capita/yr). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.