Pimento — Fat supply quantity in Saint Vincent and the Grenadines
Saint Vincent and the Grenadines: Pimento — Fat supply quantity was 1.09 t in 2023. ◆ Volatile
Pimento — Fat supply quantity in Saint Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, pimento — fat supply quantity in Saint Vincent and the Grenadines stood at 1.09 t.
Compared with earlier readings it is up 3.8% on the previous year and down 78.2% over five years.
Over the whole period, pimento — fat supply quantity in Saint Vincent and the Grenadines peaked at 5.01 t in 2018 and was at its lowest, 0 t, in 2012.
That places Saint Vincent and the Grenadines 130th out of 161 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 | 1.24 t | 0 t | 5.01 t | 10 |
| 2020s | 0.72 t | 0.35 t | 1.09 t | 4 |
Countries ranked near Saint Vincent and the Grenadines
More agriculture & rural data for Saint 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 pimento — fat supply quantity in Saint Vincent and the Grenadines?
- Pimento — fat supply quantity in Saint Vincent and the Grenadines was 1.09 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — fat supply quantity recorded in Saint Vincent and the Grenadines?
- The highest recorded value was 5.01 t in 2018.
- What is the lowest pimento — fat supply quantity recorded in Saint Vincent and the Grenadines?
- The lowest recorded value was 0 t in 2012.
- How does Saint Vincent and the Grenadines rank for pimento — fat supply quantity?
- Saint Vincent and the Grenadines ranks 130th out of 161 countries with data for 2023.
- Where does this Saint Vincent and the Grenadines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — 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.