Pimento — Food supply in Caribbean
Caribbean: Pimento — Food supply was 61,099 million Kcal in 2023. ▲ Rising
Pimento — Food supply in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, pimento — food supply in Caribbean stood at 61,099 million Kcal.
Compared with earlier readings it is down 2.3% on the previous year and up 25.6% over ten years.
Over the whole period, pimento — food supply in Caribbean peaked at 62,576 million Kcal in 2021 and was at its lowest, 46,725 million Kcal, in 2010.
Caribbean ranks 22nd of 39 groups on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 49,745 million Kcal | 46,725 million Kcal | 54,944 million Kcal | 10 |
| 2020s | 61,234 million Kcal | 58,705 million Kcal | 62,576 million Kcal | 4 |
Countries ranked near Caribbean
- 19 South Africa 81,859 million Kcal compare
- 20 Morocco 76,072 million Kcal compare
- 21 Bosnia and Herzegovina 75,781 million Kcal compare
- 22 Republic of Korea 75,661 million Kcal compare
- 23 Algeria 66,984 million Kcal compare
- 24 Kazakhstan, Republic of 63,920 million Kcal compare
- 25 Jamaica 58,729 million Kcal 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 pimento — food supply in Caribbean?
- Pimento — food supply in Caribbean was 61,099 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — food supply recorded in Caribbean?
- The highest recorded value was 62,576 million Kcal in 2021.
- What is the lowest pimento — food supply recorded in Caribbean?
- The lowest recorded value was 46,725 million Kcal in 2010.
- How does Caribbean rank for pimento — food supply?
- Caribbean ranks 22nd out of 39 groups with data for 2023.
- Is pimento — food supply rising or falling in Caribbean?
- Over the last ten years it is up 25.6%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pimento — Food supply (kcal). 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.