Maize and products — Fat supply quantity in Grenada

Grenada: Maize and products — Fat supply quantity was 11.68 t in 2023. ◆ Volatile

Latest (2023)
11.68 t
Change on year
down 22.8%
World rank
164th
of 181 countries
All-time high
36.64 t
in 2021
All-time low
6.63 t
in 2016
Years of data
14
2010–2023

Maize and products — Fat supply quantity in Grenada, 2010–2023

102030402010201620232010: 9.1 t2011: 8.1 t2012: 10.6 t2013: 8.5 t2014: 7.4 t2015: 8.4 t2016: 6.6 t2017: 8.5 t2018: 12.3 t2019: 9.7 t2020: 17.8 t2021: 36.6 t2022: 15.1 t2023: 11.7 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Grenada recorded 11.68 t for maize and products — fat supply quantity in 2023.

Compared with earlier readings it is down 22.8% on the previous year and up 36.8% over ten years.

Over the whole period, maize and products — fat supply quantity in Grenada peaked at 36.64 t in 2021 and was at its lowest, 6.63 t, in 2016.

That places Grenada 164th out of 181 countries with data for 2023, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 8.93 t 6.63 t 12.29 t 10
2020s 20.31 t 11.68 t 36.64 t 4

Countries ranked near Grenada

  1. 161 Finland 16.54 t compare
  2. 162 Samoa 14.25 t compare
  3. 163 Mongolia 13.78 t compare
  4. 165 Tonga 9.34 t compare
  5. 166 Micronesia 9.01 t compare
  6. 167 French Polynesia 8.28 t compare

See the full ranking of 212 places →

More agriculture & rural data for Grenada

All data for Grenada →

Frequently asked questions

What is maize and products — fat supply quantity in Grenada?
Maize and products — fat supply quantity in Grenada was 11.68 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest maize and products — fat supply quantity recorded in Grenada?
The highest recorded value was 36.64 t in 2021.
What is the lowest maize and products — fat supply quantity recorded in Grenada?
The lowest recorded value was 6.63 t in 2016.
How does Grenada rank for maize and products — fat supply quantity?
Grenada ranks 164th out of 181 countries with data for 2023.
Is maize and products — fat supply quantity rising or falling in Grenada?
Over the last ten years it is up 36.8%. The long-run trend across the full record is volatile.
Where does this Grenada data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Maize and products — 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

Indicator
Maize and products — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,884 data points, 2010–2023
Last refreshed

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.