Palmkernel Cake — Feed in Caribbean
Caribbean: Palmkernel Cake — Feed was 4,319 t in 2013. ◆ Volatile
Palmkernel Cake — Feed in Caribbean, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for palmkernel cake — feed in Caribbean is 4,319 t, measured in 2013. That is the highest value across all 53 years on record.
Compared with earlier readings it is up 12.2% on the previous year and up 102.2% over ten years.
Over the whole period, palmkernel cake — feed in Caribbean peaked at 4,319 t in 2013 and was at its lowest, 0 t, in 1961.
That places Caribbean 24th out of 28 countries with data for 2013, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Palmkernel Cake — Feed in Caribbean, year by year
| Year | t | Change |
|---|---|---|
| 1961 | 0 t | — |
| 1962 | 0 t | — |
| 1963 | 0 t | — |
| 1964 | 0 t | — |
| 1965 | 0 t | — |
| 1966 | 0 t | — |
| 1967 | 0 t | — |
| 1968 | 0 t | — |
| 1969 | 0 t | — |
| 1970 | 0 t | — |
| 1971 | 0 t | — |
| 1972 | 0 t | — |
| 1973 | 0 t | — |
| 1974 | 0 t | — |
| 1975 | 0 t | — |
| 1976 | 0 t | — |
| 1977 | 0 t | — |
| 1978 | 0 t | — |
| 1979 | 0 t | — |
| 1980 | 0 t | — |
| 1981 | 0 t | — |
| 1982 | 1 t | — |
| 1983 | 1 t | +0.0% |
| 1984 | 1 t | +0.0% |
| 1985 | 0 t | -100.0% |
| 1986 | 8 t | — |
| 1987 | 1 t | -87.5% |
| 1988 | 0 t | -100.0% |
| 1989 | 245 t | — |
| 1990 | 700 t | +185.7% |
| 1991 | 1,050 t | +50.0% |
| 1992 | 1,400 t | +33.3% |
| 1993 | 1,400 t | +0.0% |
| 1994 | 1,750 t | +25.0% |
| 1995 | 1,750 t | +0.0% |
| 1996 | 1,750 t | +0.0% |
| 1997 | 1,750 t | +0.0% |
| 1998 | 1,750 t | +0.0% |
| 1999 | 2,100 t | +20.0% |
| 2000 | 2,100 t | +0.0% |
| 2001 | 1,750 t | -16.7% |
| 2002 | 2,100 t | +20.0% |
| 2003 | 2,136 t | +1.7% |
| 2004 | 2,195 t | +2.8% |
| 2005 | 2,481 t | +13.0% |
| 2006 | 2,490 t | +0.4% |
| 2007 | 2,497 t | +0.3% |
| 2008 | 2,800 t | +12.1% |
| 2009 | 3,150 t | +12.5% |
| 2010 | 3,500 t | +11.1% |
| 2011 | 3,850 t | +10.0% |
| 2012 | 3,850 t | +0.0% |
| 2013 | 4,319 t | +12.2% |
Biggest year-on-year movements
Years where Palmkernel Cake — Feed in Caribbean changed far more than this series normally does. A large move can be a real event or a change in how the figure was measured — the source note below says who published it.
| Year | Change | From | To |
|---|---|---|---|
| 1990 | +185.7% | 245 t | 700 t |
| 1985 | -100.0% | 1 t | 0 t |
| 1988 | -100.0% | 1 t | 0 t |
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
- Other vegetables, fresh n.e.c. — Gross Production Value (constant) 3.46 % change on previous year (2024)
- Food — Gross Production Value (constant 2014-2016 thousand I$) 9.37 % change on previous year (2024)
- Crops — Gross Production Value (constant 2014-2016 thousand I$) 11.93 % change on previous year (2024)
- Cereals, primary — Gross Production Value (constant 2014-2016) 7.05 % change on previous year (2024)
- Agriculture — Gross Production Value (constant 2014-2016 thousand) 9.33 % change on previous year (2024)
- Raw milk of cattle — Gross Production Value (constant 2014-2016) 1.98 % change on previous year (2024)
- Potatoes — Gross Production Value (constant 2014-2016 thousand I$) 6.87 % change on previous year (2024)
- Meat of chickens, fresh or chilled (indigenous) — Gross Production 5.72 % change on previous year (2024)
- Meat of goat, fresh or chilled (indigenous) — Gross Production Value 7.99 % change on previous year (2024)
- Meat of sheep, fresh or chilled (indigenous) — Gross Production Value 6.56 % change on previous year (2024)
Frequently asked questions
- What is palmkernel cake — feed in Caribbean?
- Palmkernel cake — feed in Caribbean was 4,319 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest palmkernel cake — feed recorded in Caribbean?
- The highest recorded value was 4,319 t in 2013.
- What is the lowest palmkernel cake — feed recorded in Caribbean?
- The lowest recorded value was 0 t in 1961.
- How does Caribbean rank for palmkernel cake — feed?
- Caribbean ranks 24th out of 28 countries with data for 2013.
- Is palmkernel cake — feed 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 — Feed. 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.