Palmkernel Cake — Domestic supply quantity in Caribbean
Caribbean: Palmkernel Cake — Domestic supply quantity was 4,319 t in 2013. ◆ Volatile
Palmkernel Cake — Domestic supply quantity in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2013, palmkernel cake — domestic supply quantity in Caribbean stood at 4,319 t. That is the highest value across all 53 years on record.
That represents a change of up 12.2% on the previous year and up 102.2% over ten years.
Over the whole period, palmkernel cake — domestic supply quantity in Caribbean peaked at 4,319 t in 2013 and was at its lowest, 0 t, in 1961.
Caribbean ranks 50th of 118 countries on this measure, in the middle of the range.
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 | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 25.7 t | 0 t | 245 t | 10 |
| 1990s | 1,540 t | 700 t | 2,100 t | 10 |
| 2000s | 2,370 t | 1,750 t | 3,150 t | 10 |
| 2010s | 3,880 t | 3,500 t | 4,319 t | 4 |
Countries ranked near Caribbean
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Meat of pig with the bone, fresh or chilled — Production 136,188 t (2024)
- Cabbages — Area harvested 8,527 ha (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
- Cabbages — Production 168,261 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 1.91 million An (2024)
- Fat of pigs — Production 13,712 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 1.91 million An (2024)
Frequently asked questions
- What is palmkernel cake — domestic supply quantity in Caribbean?
- Palmkernel cake — domestic supply quantity in Caribbean was 4,319 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — domestic supply quantity recorded in Caribbean?
- The highest recorded value was 4,319 t in 2013.
- What is the lowest palmkernel cake — domestic supply quantity recorded in Caribbean?
- The lowest recorded value was 0 t in 1961.
- How does Caribbean rank for palmkernel cake — domestic supply quantity?
- Caribbean ranks 50th out of 118 countries with data for 2013.
- Is palmkernel cake — domestic supply quantity rising or falling in Caribbean?
- Over the last ten years it is up 102.2%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Palmkernel Cake — Domestic supply quantity. 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.