Hard Fibres, Other — Production in Caribbean
Caribbean: Hard Fibres, Other — Production was 4,290 t in 2013. ▼ Falling
Hard Fibres, Other — Production in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for hard fibres, other — production in Caribbean is 4,290 t, measured in 2013.
That represents a change of up 3.0% over ten years.
Over the whole period, hard fibres, other — production in Caribbean peaked at 12,200 t in 1989 and was at its lowest, 2,812 t, in 2006.
The long-run direction has been consistently falling across the 53 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 10,436 t | 9,175 t | 11,459 t | 9 |
| 1970s | 11,033 t | 10,675 t | 11,495 t | 10 |
| 1980s | 11,920 t | 11,595 t | 12,200 t | 10 |
| 1990s | 7,576 t | 4,335 t | 11,631 t | 10 |
| 2000s | 3,739 t | 2,812 t | 4,484 t | 10 |
| 2010s | 4,081 t | 3,598 t | 4,290 t | 4 |
Countries ranked near Caribbean
- 8 Ethiopia, The Federal Democratic Republic of 21,000 t compare
- 9 Ethiopia PDR 17,600 t compare
- 10 Colombia 16,000 t compare
- 11 Bangladesh 10,845 t compare
- 12 Sierra Leone 9,250 t compare
- 13 Madagascar, Republic of 7,000 t compare
- 14 Mexico 6,000 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 136,188 t (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)
- Fat of pigs — Producing Animals/Slaughtered 1.91 million An (2024)
Frequently asked questions
- What is hard fibres, other — production in Caribbean?
- Hard fibres, other — production in Caribbean was 4,290 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest hard fibres, other — production recorded in Caribbean?
- The highest recorded value was 12,200 t in 1989.
- What is the lowest hard fibres, other — production recorded in Caribbean?
- The lowest recorded value was 2,812 t in 2006.
- How does Caribbean rank for hard fibres, other — production?
- Caribbean ranks 11th out of 15 groups with data for 2013.
- Is hard fibres, other — production rising or falling in Caribbean?
- Over the last ten years it is up 3.0%. The long-run trend across the full record is falling.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Hard Fibres, Other — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.