Offals, Edible — Fat supply quantity in Barbados

Barbados: Offals, Edible — Fat supply quantity was 41.99 t in 2023. ▼ Falling

Latest (2023)
41.99 t
Change on year
down 7.9%
World rank
163rd
of 182 countries
All-time high
63.53 t
in 2010
All-time low
41.04 t
in 2016
Years of data
14
2010–2023

Offals, Edible — Fat supply quantity in Barbados, 2010–2023

02040602010201620232010: 63.5 t2011: 61 t2012: 45.5 t2013: 52.7 t2014: 48.1 t2015: 44.8 t2016: 41 t2017: 43.7 t2018: 49.4 t2019: 50.5 t2020: 43.6 t2021: 46.8 t2022: 45.6 t2023: 42 t

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

Analysis

The most recent figure for offals, edible — fat supply quantity in Barbados is 41.99 t, measured in 2023.

Compared with earlier readings it is down 7.9% on the previous year and down 20.3% over ten years.

Over the whole period, offals, edible — fat supply quantity in Barbados peaked at 63.53 t in 2010 and was at its lowest, 41.04 t, in 2016.

Barbados ranks 163rd of 182 countries on this measure, in the bottom quarter.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 50.02 t 41.04 t 63.53 t 10
2020s 44.49 t 41.99 t 46.83 t 4

Countries ranked near Barbados

  1. 160 Guyana 54.95 t compare
  2. 161 New Caledonia 54.26 t compare
  3. 162 Comoros 45.43 t compare
  4. 164 Vanuatu 39.12 t compare
  5. 165 Samoa 36.59 t compare
  6. 166 Suriname 31.62 t compare

See the full ranking of 213 places →

More agriculture & rural data for Barbados

All data for Barbados →

Frequently asked questions

What is offals, edible — fat supply quantity in Barbados?
Offals, edible — fat supply quantity in Barbados was 41.99 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest offals, edible — fat supply quantity recorded in Barbados?
The highest recorded value was 63.53 t in 2010.
What is the lowest offals, edible — fat supply quantity recorded in Barbados?
The lowest recorded value was 41.04 t in 2016.
How does Barbados rank for offals, edible — fat supply quantity?
Barbados ranks 163rd out of 182 countries with data for 2023.
Is offals, edible — fat supply quantity rising or falling in Barbados?
Over the last ten years it is down 20.3%. The long-run trend across the full record is falling.
Where does this Barbados data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — 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
Offals, Edible — 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
213 places, 2,901 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.