Offals — Protein supply quantity in Antigua and Barbuda
Antigua and Barbuda: Offals — Protein supply quantity was 41.52 t in 2023. ▲ Rising
Offals — Protein supply quantity in Antigua and Barbuda, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for offals — protein supply quantity in Antigua and Barbuda is 41.52 t, measured in 2023.
The figure is up 9.7% on the previous year and up 46.1% over ten years.
Over the whole period, offals — protein supply quantity in Antigua and Barbuda peaked at 47.78 t in 2018 and was at its lowest, 7.65 t, in 2010.
Antigua and Barbuda ranks 170th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 31.82 t | 7.65 t | 47.78 t | 10 |
| 2020s | 36.75 t | 25.97 t | 41.63 t | 4 |
Countries ranked near Antigua and Barbuda
- 167 Solomon Islands 51.4 t compare
- 168 Belize 50.48 t compare
- 169 Grenada 47.83 t compare
- 171 Micronesia 40.14 t compare
- 172 Saint Vincent and the Grenadines 33.93 t compare
- 173 Tonga 26.28 t compare
More agriculture & rural data for Antigua and Barbuda
- Agriculture share gdp 1.49 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.49 (2025)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 2.1% (2024)
- Rural population 75.7% (2025)
- Rural population growth 0.5% (2025)
- Rural population 71,285 (2025)
- Agriculture, forestry, and fishing, value added 1.5% (2025)
- Agriculture, forestry, and fishing, value added 34.74 million current US$ (2025)
- Bananas — Production 2.37 t (2024)
Frequently asked questions
- What is offals — protein supply quantity in Antigua and Barbuda?
- Offals — protein supply quantity in Antigua and Barbuda was 41.52 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest offals — protein supply quantity recorded in Antigua and Barbuda?
- The highest recorded value was 47.78 t in 2018.
- What is the lowest offals — protein supply quantity recorded in Antigua and Barbuda?
- The lowest recorded value was 7.65 t in 2010.
- How does Antigua and Barbuda rank for offals — protein supply quantity?
- Antigua and Barbuda ranks 170th out of 182 countries with data for 2023.
- Is offals — protein supply quantity rising or falling in Antigua and Barbuda?
- Over the last ten years it is up 46.1%. The long-run trend across the full record is rising.
- Where does this Antigua and Barbuda data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Offals — Protein 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.