Honey — Food supply in Caribbean
Caribbean: Honey — Food supply was 11,891 million Kcal in 2023. ▲ Rising
Honey — Food supply in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for honey — food supply in Caribbean is 11,891 million Kcal, measured in 2023.
That represents a change of down 16.6% on the previous year and up 28.3% over ten years.
Over the whole period, honey — food supply in Caribbean peaked at 14,982 million Kcal in 2021 and was at its lowest, 8,419 million Kcal, in 2016.
That places Caribbean 27th out of 29 groups with data for 2023, putting it 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 | 10,398 million Kcal | 8,419 million Kcal | 14,183 million Kcal | 10 |
| 2020s | 12,477 million Kcal | 8,771 million Kcal | 14,982 million Kcal | 4 |
Countries ranked near Caribbean
- 24 Netherlands (Kingdom of the) 37,885 million Kcal compare
- 25 China, Taiwan Province of 37,741 million Kcal compare
- 26 Austria 37,520 million Kcal compare
- 27 Switzerland 36,350 million Kcal compare
- 28 Portugal 35,594 million Kcal compare
- 29 Serbia 33,501 million Kcal compare
- 30 Croatia 33,197 million Kcal compare
More agriculture & rural data for Caribbean
- Tomatoes — Area harvested 51,432 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Bananas — Area harvested 150,870 ha (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Unmanufactured tobacco — Area harvested 21,901 ha (2024)
- Tomatoes — Production 513,993 t (2024)
- Tomatoes — Yield 9,994 kg/ha (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Sugar Crops Primary — Production 16.11 million t (2024)
- Vegetables Primary — Area harvested 257,057 ha (2024)
Frequently asked questions
- What is honey — food supply in Caribbean?
- Honey — food supply in Caribbean was 11,891 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest honey — food supply recorded in Caribbean?
- The highest recorded value was 14,982 million Kcal in 2021.
- What is the lowest honey — food supply recorded in Caribbean?
- The lowest recorded value was 8,419 million Kcal in 2016.
- How does Caribbean rank for honey — food supply?
- Caribbean ranks 27th out of 29 groups with data for 2023.
- Is honey — food supply rising or falling in Caribbean?
- Over the last ten years it is up 28.3%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Honey — Food supply (kcal). 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.