Oilcrops, Other β€” Fat supply quantity in Saint Lucia

Saint Lucia: Oilcrops, Other β€” Fat supply quantity was 0.03 t in 2023. β—† Volatile

Latest (2023)
0.03 t
Change on year
unchanged
World rank
121st
of 152 countries
All-time high
0.21 t
in 2019
All-time low
0 t
in 2010
Years of data
14
2010–2023

Oilcrops, Other β€” Fat supply quantity in Saint Lucia, 2010–2023

00.050.10.150.22010201620232010: 0 t2011: 0 t2012: 0 t2013: 0 t2014: 0 t2015: 0.03 t2016: 0.14 t2017: 0.18 t2018: 0 t2019: 0.21 t2020: 0.14 t2021: 0.06 t2022: 0.03 t2023: 0.03 t

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

Analysis

In 2023, oilcrops, other β€” fat supply quantity in Saint Lucia stood at 0.03 t.

Over the whole period, oilcrops, other β€” fat supply quantity in Saint Lucia peaked at 0.21 t in 2019 and was at its lowest, 0 t, in 2010.

Saint Lucia ranks 121st of 152 countries 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

DecadeAverage LowestHighest Years
2010s 0.056 t 0 t 0.21 t 10
2020s 0.065 t 0.03 t 0.14 t 4

Countries ranked near Saint Lucia

  1. 118 Sierra Leone 0.05 t compare
  2. 118 Nicaragua 0.05 t compare
  3. 120 Sao Tome and Principe 0.04 t compare
  4. 121 Uruguay 0.03 t compare
  5. 123 Malawi 0.02 t compare
  6. 124 Kiribati 0.01 t compare
  7. 124 Montenegro 0.01 t compare
  8. 124 Guinea 0.01 t compare
  9. 124 Uganda 0.01 t compare

See the full ranking of 198 places β†’

More agriculture & rural data for Saint Lucia

All data for Saint Lucia β†’

Frequently asked questions

What is oilcrops, other β€” fat supply quantity in Saint Lucia?
Oilcrops, other β€” fat supply quantity in Saint Lucia was 0.03 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oilcrops, other β€” fat supply quantity recorded in Saint Lucia?
The highest recorded value was 0.21 t in 2019.
What is the lowest oilcrops, other β€” fat supply quantity recorded in Saint Lucia?
The lowest recorded value was 0 t in 2010.
How does Saint Lucia rank for oilcrops, other β€” fat supply quantity?
Saint Lucia ranks 121st out of 152 countries with data for 2023.
Where does this Saint Lucia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops, Other β€” Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Oilcrops, Other β€” Fat supply quantity in Saint Lucia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/oilcrops-other-fat-supply-quantity-t/st-lucia/

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About this data

Indicator
Oilcrops, Other β€” 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
198 places, 2,431 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.