Pepper — Protein supply quantity in St. Vincent and the Grenadines
St. Vincent and the Grenadines: Pepper — Protein supply quantity was 0 t in 2023. ◆ Volatile
Pepper — Protein supply quantity in St. Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for pepper — protein supply quantity in St. Vincent and the Grenadines is 0 t, measured in 2023. That is the lowest value across all 14 years on record.
Over the whole period, pepper — protein supply quantity in St. Vincent and the Grenadines peaked at 0.64 t in 2010 and was at its lowest, 0 t, in 2011.
St. Vincent and the Grenadines ranks 158th of 163 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 |
|---|---|---|---|---|
| 2010s | 0.064 t | 0 t | 0.64 t | 10 |
| 2020s | 0.1525 t | 0 t | 0.61 t | 4 |
Countries ranked near St. Vincent and the Grenadines
More agriculture & rural data for St. Vincent and the Grenadines
- Agriculture, forestry, and fishing, value added (current US$), annual 5.12 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0344 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 431.7 current US$ per person (2025)
- Rural population, annual growth rate -0.9414 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.5202 units per person (2025)
- 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)
Frequently asked questions
- What is pepper — protein supply quantity in St. Vincent and the Grenadines?
- Pepper — protein supply quantity in St. Vincent and the Grenadines was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pepper — protein supply quantity recorded in St. Vincent and the Grenadines?
- The highest recorded value was 0.64 t in 2010.
- What is the lowest pepper — protein supply quantity recorded in St. Vincent and the Grenadines?
- The lowest recorded value was 0 t in 2011.
- How does St. Vincent and the Grenadines rank for pepper — protein supply quantity?
- St. Vincent and the Grenadines ranks 158th out of 163 countries with data for 2023.
- Where does this St. Vincent and the Grenadines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pepper — Protein 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.