Meat — Protein supply quantity in Caribbean
Caribbean: Meat — Protein supply quantity was 21.12 g/cap/d in 2023. ▲ Rising
Meat — Protein supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Caribbean recorded 21.12 g/cap/d for meat — protein supply quantity in 2023.
Compared with earlier readings it is down 4.5% on the previous year and up 8.3% over ten years.
Over the whole period, meat — protein supply quantity in Caribbean peaked at 22.22 g/cap/d in 2018 and was at its lowest, 18.8 g/cap/d, in 2010.
Caribbean ranks 18th of 39 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 20.35 g/cap/d | 18.8 g/cap/d | 22.22 g/cap/d | 10 |
| 2020s | 21.44 g/cap/d | 21.12 g/cap/d | 22.11 g/cap/d | 4 |
Countries ranked near Caribbean
- 15 Brazil 44.77 g/cap/d compare
- 16 China, Hong Kong SAR 43.21 g/cap/d compare
- 17 Iceland 42.77 g/cap/d compare
- 18 Chile 42.3 g/cap/d compare
- 19 Antigua and Barbuda 42.07 g/cap/d compare
- 20 French Polynesia 42.02 g/cap/d compare
- 21 Portugal 41.26 g/cap/d compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Tomatoes — Area harvested 51,432 ha (2024)
- Tomatoes — Yield 9,994 kg/ha (2024)
- Tomatoes — Production 513,993 t (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Area harvested 21,901 ha (2024)
- Unmanufactured tobacco — Production 29,645 t (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 meat — protein supply quantity in Caribbean?
- Meat — protein supply quantity in Caribbean was 21.12 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest meat — protein supply quantity recorded in Caribbean?
- The highest recorded value was 22.22 g/cap/d in 2018.
- What is the lowest meat — protein supply quantity recorded in Caribbean?
- The lowest recorded value was 18.8 g/cap/d in 2010.
- How does Caribbean rank for meat — protein supply quantity?
- Caribbean ranks 18th out of 39 groups with data for 2023.
- Is meat — protein supply quantity rising or falling in Caribbean?
- Over the last ten years it is up 8.3%. 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 Meat — Protein supply quantity (g/capita/day). 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.