Plantains — Food supply in Saint Kitts and Nevis
Saint Kitts and Nevis: Plantains — Food supply was 206.76 million Kcal in 2023. ◆ Volatile
Plantains — Food supply in Saint Kitts and Nevis, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, plantains — food supply in Saint Kitts and Nevis stood at 206.76 million Kcal. That is the highest value across all 5 years on record.
That represents a change of up 106.1% on the previous year and up 641.1% over five years.
Saint Kitts and Nevis ranks 81st of 140 countries on this measure, in the middle of the range.
Plantains — Food supply in Saint Kitts and Nevis, year by year
| Year | million Kcal | Change |
|---|---|---|
| 2019 | 27.9 million Kcal | — |
| 2020 | 47.81 million Kcal | +71.4% |
| 2021 | 0 million Kcal | -100.0% |
| 2022 | 100.34 million Kcal | — |
| 2023 | 206.76 million Kcal | +106.1% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 27.9 million Kcal | 27.9 million Kcal | 27.9 million Kcal | 1 |
| 2020s | 88.73 million Kcal | 0 million Kcal | 206.76 million Kcal | 4 |
Countries ranked near Saint Kitts and Nevis
More agriculture & rural data for Saint Kitts and Nevis
- Agriculture, forestry, and fishing, value added (current US$), annual 5.59 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0129 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 325.29 current US$ per person (2025)
- Rural population, annual growth rate 0.0156 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.681 units per person (2025)
- Share of GDP from agriculture 1.3% (2025)
- Agriculture as a share of GDP vs. GDP per capita 1.3% (2025)
- Agricultural raw materials exports 0.1% (2017)
- Agricultural raw materials imports 1.9% (2017)
Frequently asked questions
- What is plantains — food supply in Saint Kitts and Nevis?
- Plantains — food supply in Saint Kitts and Nevis was 206.76 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest plantains — food supply recorded in Saint Kitts and Nevis?
- The highest recorded value was 206.76 million Kcal in 2023.
- What is the lowest plantains — food supply recorded in Saint Kitts and Nevis?
- The lowest recorded value was 0 million Kcal in 2021.
- How does Saint Kitts and Nevis rank for plantains — food supply?
- Saint Kitts and Nevis ranks 81st out of 140 countries with data for 2023.
- Where does this Saint Kitts and Nevis data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Plantains — Food supply (kcal). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.