Rape and Mustardseed β Protein supply quantity in Saint Kitts and Nevis
Saint Kitts and Nevis: Rape and Mustardseed β Protein supply quantity was 0.01 t in 2023. β Volatile
Rape and Mustardseed β Protein supply quantity in Saint Kitts and Nevis, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Saint Kitts and Nevis recorded 0.01 t for rape and mustardseed β protein supply quantity in 2023.
That represents a change of down 98.7% on the previous year.
Over the whole period, rape and mustardseed β protein supply quantity in Saint Kitts and Nevis peaked at 1.74 t in 2016 and was at its lowest, 0 t, in 2011.
Saint Kitts and Nevis ranks 159th of 163 countries on this measure, 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 | 0.334 t | 0 t | 1.74 t | 10 |
| 2020s | 0.315 t | 0.01 t | 0.79 t | 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)
- Agriculture share gdp 1.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.29 (2025)
- Agricultural raw materials exports 0.1% (2017)
- Agricultural raw materials imports 1.9% (2017)
Frequently asked questions
- What is rape and mustardseed β protein supply quantity in Saint Kitts and Nevis?
- Rape and mustardseed β protein supply quantity in Saint Kitts and Nevis was 0.01 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rape and mustardseed β protein supply quantity recorded in Saint Kitts and Nevis?
- The highest recorded value was 1.74 t in 2016.
- What is the lowest rape and mustardseed β protein supply quantity recorded in Saint Kitts and Nevis?
- The lowest recorded value was 0 t in 2011.
- How does Saint Kitts and Nevis rank for rape and mustardseed β protein supply quantity?
- Saint Kitts and Nevis ranks 159th out of 163 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 Rape and Mustardseed β Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.