Oilcrops — Processing in Saint Vincent and the Grenadines
Saint Vincent and the Grenadines: Oilcrops — Processing was 2,722 t in 2013. ◆ Volatile
Oilcrops — Processing in Saint Vincent and the Grenadines, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Saint Vincent and the Grenadines recorded 2,722 t for oilcrops — processing in 2013.
The figure is up 0.6% on the previous year and down 29.7% over ten years.
Over the whole period, oilcrops — processing in Saint Vincent and the Grenadines peaked at 21,442 t in 1971 and was at its lowest, 377.1 t, in 1965.
Saint Vincent and the Grenadines ranks 155th of 173 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 1960s | 3,562 t | 377.1 t | 10,091 t | 9 |
| 1970s | 14,930 t | 5,447 t | 21,442 t | 10 |
| 1980s | 10,043 t | 6,364 t | 13,830 t | 10 |
| 1990s | 6,594 t | 2,243 t | 9,926 t | 10 |
| 2000s | 3,135 t | 1,491 t | 4,034 t | 10 |
| 2010s | 2,770 t | 2,705 t | 2,846 t | 4 |
Countries ranked near Saint Vincent and the Grenadines
More agriculture & rural data for Saint Vincent and the Grenadines
- Agriculture share gdp 3.44 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.44 (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.9% (2023)
- Rural population 52.0% (2025)
- Rural population growth -0.9% (2025)
- Rural population 51,979 (2025)
- Agriculture, forestry, and fishing, value added 3.4% (2025)
- Agriculture, forestry, and fishing, value added 43.14 million current US$ (2025)
- Bananas — Production 59,515 t (2024)
Frequently asked questions
- What is oilcrops — processing in Saint Vincent and the Grenadines?
- Oilcrops — processing in Saint Vincent and the Grenadines was 2,722 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest oilcrops — processing recorded in Saint Vincent and the Grenadines?
- The highest recorded value was 21,442 t in 1971.
- What is the lowest oilcrops — processing recorded in Saint Vincent and the Grenadines?
- The lowest recorded value was 377.1 t in 1965.
- How does Saint Vincent and the Grenadines rank for oilcrops — processing?
- Saint Vincent and the Grenadines ranks 155th out of 173 countries with data for 2013.
- Is oilcrops — processing rising or falling in Saint Vincent and the Grenadines?
- Over the last ten years it is down 29.7%. The long-run trend across the full record is volatile.
- Where does this Saint Vincent and the Grenadines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Oilcrops — Processing. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.