Pepper — Fat supply quantity in Saint Kitts and Nevis
Saint Kitts and Nevis: Pepper — Fat supply quantity was 0.01 t in 2023. ◆ Volatile
Pepper — Fat supply quantity in Saint Kitts and Nevis, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pepper — fat supply quantity in Saint Kitts and Nevis is 0.01 t, measured in 2023.
The figure is down 94.4% on the previous year.
Over the whole period, pepper — fat supply quantity in Saint Kitts and Nevis peaked at 0.64 t in 2016 and was at its lowest, 0 t, in 2011.
That places Saint Kitts and Nevis 172nd out of 181 countries with data for 2023, putting it 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 |
|---|---|---|---|---|
| 2010s | 0.138 t | 0 t | 0.64 t | 10 |
| 2020s | 0.1275 t | 0.01 t | 0.18 t | 4 |
Countries ranked near Saint Kitts and Nevis
- 169 Kiribati 0.02 t compare
- 169 Guinea-Bissau 0.02 t compare
- 169 Sierra Leone 0.02 t compare
- 172 Tonga 0.01 t compare
- 174 Micronesia (Federated States of) 0 t compare
- 174 Saint Vincent and the Grenadines 0 t compare
- 174 Grenada 0 t compare
- 174 Bulgaria 0 t compare
- 174 Madagascar 0 t compare
- 174 Zambia 0 t compare
- 174 Democratic Republic of the Congo 0 t compare
- 174 Kenya 0 t compare
More agriculture & rural data for Saint Kitts and Nevis
- Agriculture share gdp 1.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.29 (2025)
- Agricultural raw materials exports 0.1% (2017)
- Agricultural raw materials imports 1.9% (2017)
- Rural population 68.1% (2025)
- Rural population growth 0.0% (2025)
- Rural population 31,954 (2025)
- Agriculture, forestry, and fishing, value added 1.3% (2025)
- Agriculture, forestry, and fishing, value added 15.26 million current US$ (2025)
- Tomatoes — Production 114.89 t (2024)
Frequently asked questions
- What is pepper — fat supply quantity in Saint Kitts and Nevis?
- Pepper — fat supply quantity in Saint Kitts and Nevis was 0.01 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pepper — fat supply quantity recorded in Saint Kitts and Nevis?
- The highest recorded value was 0.64 t in 2016.
- What is the lowest pepper — fat supply quantity recorded in Saint Kitts and Nevis?
- The lowest recorded value was 0 t in 2011.
- How does Saint Kitts and Nevis rank for pepper — fat supply quantity?
- Saint Kitts and Nevis ranks 172nd out of 181 countries with data for 2023.
- Where does this Saint Kitts and Nevis data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — Fat 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.