Offals, Edible — Production in Small Island Developing States (SIDS)
Small Island Developing States (SIDS): Offals, Edible — Production was 63 1000 t in 2023. ▬ Flat
Offals, Edible — Production in Small Island Developing States (SIDS), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Small Island Developing States (SIDS) recorded 63 1000 t for offals, edible — production in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 12.5% on the previous year and down 11.3% over ten years.
Over the whole period, offals, edible — production in Small Island Developing States (SIDS) peaked at 75 1000 t in 2016 and was at its lowest, 63 1000 t, in 2023.
Small Island Developing States (SIDS) ranks 31st of 31 groups on this measure, in the bottom quarter.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 71.4 1000 t | 69 1000 t | 75 1000 t | 10 |
| 2020s | 67.75 1000 t | 63 1000 t | 72 1000 t | 4 |
Countries ranked near Small Island Developing States (SIDS)
More agriculture & rural data for Small Island Developing States (SIDS)
- Swine / pigs — Stocks 5.69 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 53 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 275,419 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 5.22 million An (2024)
- Bananas — Production 4.28 million t (2024)
- Bananas — Area harvested 257,039 ha (2024)
- Tomatoes — Production 592,065 t (2024)
- Unmanufactured tobacco — Production 30,372 t (2024)
- Unmanufactured tobacco — Area harvested 22,608 ha (2024)
- Fat of pigs — Producing Animals/Slaughtered 5.22 million An (2024)
Frequently asked questions
- What is offals, edible — production in Small Island Developing States (SIDS)?
- Offals, edible — production in Small Island Developing States (SIDS) was 63 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals, edible — production recorded in Small Island Developing States (SIDS)?
- The highest recorded value was 75 1000 t in 2016.
- What is the lowest offals, edible — production recorded in Small Island Developing States (SIDS)?
- The lowest recorded value was 63 1000 t in 2023.
- How does Small Island Developing States (SIDS) rank for offals, edible — production?
- Small Island Developing States (SIDS) ranks 31st out of 31 groups with data for 2023.
- Is offals, edible — production rising or falling in Small Island Developing States (SIDS)?
- Over the last ten years it is down 11.3%. The long-run trend across the full record is flat.
- Where does this Small Island Developing States (SIDS) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals, Edible — Production. Statizoid updates them automatically from the source API.
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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.