Pimento — Food supply in Grenada
Grenada: Pimento — Food supply was 39.28 million Kcal in 2023. ▼ Falling
Pimento — Food supply in Grenada, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, pimento — food supply in Grenada stood at 39.28 million Kcal. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 38.0% on the previous year and down 87.7% over ten years.
Over the whole period, pimento — food supply in Grenada peaked at 341.8 million Kcal in 2019 and was at its lowest, 39.28 million Kcal, in 2023.
That places Grenada 143rd out of 179 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 318.84 million Kcal | 310.34 million Kcal | 341.8 million Kcal | 10 |
| 2020s | 192.95 million Kcal | 39.28 million Kcal | 338.54 million Kcal | 4 |
Countries ranked near Grenada
- 140 Antigua and Barbuda 58.92 million Kcal compare
- 141 Mauritania 43.03 million Kcal compare
- 142 Bahamas 42.17 million Kcal compare
- 144 Timor-Leste 35.69 million Kcal compare
- 145 Saint Vincent and the Grenadines 30.08 million Kcal compare
- 146 Lesotho 29.22 million Kcal compare
More agriculture & rural data for Grenada
- Agriculture share gdp 2.54 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.54 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 1.9% (2024)
- Rural population 63.3% (2025)
- Rural population growth -0.1% (2025)
- Rural population 74,287 (2025)
- Agriculture, forestry, and fishing, value added 2.5% (2025)
- Agriculture, forestry, and fishing, value added 36.07 million current US$ (2025)
- Bananas — Production 1,502 t (2024)
Frequently asked questions
- What is pimento — food supply in Grenada?
- Pimento — food supply in Grenada was 39.28 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pimento — food supply recorded in Grenada?
- The highest recorded value was 341.8 million Kcal in 2019.
- What is the lowest pimento — food supply recorded in Grenada?
- The lowest recorded value was 39.28 million Kcal in 2023.
- How does Grenada rank for pimento — food supply?
- Grenada ranks 143rd out of 179 countries with data for 2023.
- Is pimento — food supply rising or falling in Grenada?
- Over the last ten years it is down 87.7%. The long-run trend across the full record is falling.
- Where does this Grenada 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.