Millet and products — Fat supply quantity in Caribbean
Caribbean: Millet and products — Fat supply quantity was 0.01 t in 2023. ◆ Volatile
Millet and products — Fat supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Caribbean recorded 0.01 t for millet and products — fat supply quantity in 2023. That is the lowest value across all 14 years on record.
The figure is down 80.0% over ten years.
Over the whole period, millet and products — fat supply quantity in Caribbean peaked at 4.13 t in 2016 and was at its lowest, 0.01 t, in 2019.
Caribbean ranks 28th of 29 groups on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.912 t | 0.01 t | 4.13 t | 10 |
| 2020s | 0.03 t | 0.01 t | 0.06 t | 4 |
Countries ranked near Caribbean
- 25 Saudi Arabia 624.81 t compare
- 26 Zambia 567.29 t compare
- 27 Indonesia 555.69 t compare
- 28 Mozambique, Republic of 532.29 t compare
- 29 Bangladesh 526.1 t compare
- 30 Namibia 506.16 t compare
- 31 Morocco 379.44 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 71 kg/An (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)
Frequently asked questions
- What is millet and products — fat supply quantity in Caribbean?
- Millet and products — fat supply quantity in Caribbean was 0.01 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest millet and products — fat supply quantity recorded in Caribbean?
- The highest recorded value was 4.13 t in 2016.
- What is the lowest millet and products — fat supply quantity recorded in Caribbean?
- The lowest recorded value was 0.01 t in 2019.
- How does Caribbean rank for millet and products — fat supply quantity?
- Caribbean ranks 28th out of 29 groups with data for 2023.
- Is millet and products — fat supply quantity rising or falling in Caribbean?
- Over the last ten years it is down 80.0%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Millet 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
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.