Pigmeat — Stock Variation in Caribbean
Caribbean: Pigmeat — Stock Variation was -29 1000 t in 2023. ◆ Volatile
Pigmeat — Stock Variation in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Caribbean recorded -29 1000 t for pigmeat — stock variation in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 3,000.0% on the previous year and down 2,800.0% over ten years.
Over the whole period, pigmeat — stock variation in Caribbean peaked at 1 1000 t in 2016 and was at its lowest, -29 1000 t, in 2023.
Caribbean ranks 175th of 179 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 | -0.1 1000 t | -1 1000 t | 1 1000 t | 10 |
| 2020s | -6.75 1000 t | -29 1000 t | 1 1000 t | 4 |
Countries ranked near Caribbean
- 172 Canada -9 1000 t compare
- 173 China, Hong Kong SAR -18 1000 t compare
- 174 United Kingdom of Great Britain and Northern Ireland -21 1000 t compare
- 176 Denmark -30 1000 t compare
- 177 Netherlands (Kingdom of the) -143 1000 t compare
- 178 China, mainland -432 1000 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 71 kg/An (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)
Frequently asked questions
- What is pigmeat — stock variation in Caribbean?
- Pigmeat — stock variation in Caribbean was -29 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pigmeat — stock variation recorded in Caribbean?
- The highest recorded value was 1 1000 t in 2016.
- What is the lowest pigmeat — stock variation recorded in Caribbean?
- The lowest recorded value was -29 1000 t in 2023.
- How does Caribbean rank for pigmeat — stock variation?
- Caribbean ranks 175th out of 179 countries with data for 2023.
- Is pigmeat — stock variation rising or falling in Caribbean?
- Over the last ten years it is down 2,800.0%. 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 Pigmeat — Stock Variation. 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.