Pulses, Other and products — Food supply in Saint Vincent and the Grenadines
Saint Vincent and the Grenadines: Pulses, Other and products — Food supply was 68.06 kcal/cap/d in 2023. ▲ Rising
Pulses, Other and products — Food supply in Saint Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
Saint Vincent and the Grenadines recorded 68.06 kcal/cap/d for pulses, other and products — food supply in 2023.
The figure is down 9.2% on the previous year and down 4.9% over ten years.
Over the whole period, pulses, other and products — food supply in Saint Vincent and the Grenadines peaked at 93.44 kcal/cap/d in 2018 and was at its lowest, 65.63 kcal/cap/d, in 2011.
Saint Vincent and the Grenadines ranks 14th of 164 countries on this measure, in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Pulses, Other and products — Food supply in Saint Vincent and the Grenadines, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 72.47 kcal/cap/d | — |
| 2011 | 65.63 kcal/cap/d | -9.4% |
| 2012 | 68.36 kcal/cap/d | +4.2% |
| 2013 | 71.58 kcal/cap/d | +4.7% |
| 2014 | 71.58 kcal/cap/d | +0.0% |
| 2015 | 83.53 kcal/cap/d | +16.7% |
| 2016 | 81.12 kcal/cap/d | -2.9% |
| 2017 | 91.69 kcal/cap/d | +13.0% |
| 2018 | 93.44 kcal/cap/d | +1.9% |
| 2019 | 82.21 kcal/cap/d | -12.0% |
| 2020 | 92.43 kcal/cap/d | +12.4% |
| 2021 | 92.86 kcal/cap/d | +0.5% |
| 2022 | 74.95 kcal/cap/d | -19.3% |
| 2023 | 68.06 kcal/cap/d | -9.2% |
Saint Vincent and the Grenadines compared with similar countries
- Saint Vincent and the Grenadines's 68.06 kcal/cap/d is above the median for upper middle income countries, which is 8.81 kcal/cap/d, 7.7× the median. (50 countries reporting)
- Saint Vincent and the Grenadines's 68.06 kcal/cap/d is above the median for Latin America & Caribbean, which is 16.19 kcal/cap/d, 4.2× the median. (30 countries reporting)
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 78.16 kcal/cap/d | 65.63 kcal/cap/d | 93.44 kcal/cap/d | 10 |
| 2020s | 82.08 kcal/cap/d | 68.06 kcal/cap/d | 92.86 kcal/cap/d | 4 |
Countries ranked near Saint Vincent and the Grenadines
- 11 Viet Nam 14.67 kcal/cap/d compare
- 11 Norway 82.21 kcal/cap/d compare
- 12 Djibouti 74.63 kcal/cap/d compare
- 12 Republic of Moldova 11.11 kcal/cap/d compare
- 13 Sierra Leone 73.38 kcal/cap/d compare
- 13 Melanesia 7.8 kcal/cap/d compare
- 14 Democratic Republic of the Congo 7.53 kcal/cap/d compare
- 15 Solomon Islands 67.4 kcal/cap/d compare
- 15 Polynesia 6.71 kcal/cap/d compare
- 16 Lao People's Democratic Republic 3.37 kcal/cap/d compare
- 16 Australia 66.32 kcal/cap/d compare
- 17 Micronesia 0.67 kcal/cap/d compare
- 17 Bangladesh 63.95 kcal/cap/d compare
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)
- Share of GDP from agriculture 3.4% (2025)
- Agriculture as a share of GDP vs. GDP per capita 3.4% (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.9% (2023)
Frequently asked questions
- What is pulses, other and products — food supply in Saint Vincent and the Grenadines?
- Pulses, other and products — food supply in Saint Vincent and the Grenadines was 68.06 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pulses, other and products — food supply recorded in Saint Vincent and the Grenadines?
- The highest recorded value was 93.44 kcal/cap/d in 2018.
- What is the lowest pulses, other and products — food supply recorded in Saint Vincent and the Grenadines?
- The lowest recorded value was 65.63 kcal/cap/d in 2011.
- How does Saint Vincent and the Grenadines rank for pulses, other and products — food supply?
- Saint Vincent and the Grenadines ranks 14th out of 164 countries with data for 2023.
- Is pulses, other and products — food supply rising or falling in Saint Vincent and the Grenadines?
- Over the last ten years it is down 4.9%. The long-run trend across the full record is rising.
- 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 Pulses, Other and products — Food supply (kcal/capita/day). 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.