Rice and products — Stock Variation in Caribbean
Caribbean: Rice and products — Stock Variation was -225 1000 t in 2023. ◆ Volatile
Rice and products — Stock Variation in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for rice and products — stock variation in Caribbean is -225 1000 t, measured in 2023.
The figure is down 6.1% on the previous year and up 0.9% over ten years.
Over the whole period, rice and products — stock variation in Caribbean peaked at 345 1000 t in 2016 and was at its lowest, -227 1000 t, in 2013.
That places Caribbean 35th out of 39 regions with data for 2023, putting it 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 | 51.7 1000 t | -227 1000 t | 345 1000 t | 10 |
| 2020s | -198 1000 t | -225 1000 t | -176 1000 t | 4 |
Countries ranked near Caribbean
- 34 United Kingdom of Great Britain and Northern Ireland 12 1000 t compare
- 35 Kuwait 11 1000 t compare
- 35 Tajikistan 11 1000 t compare
- 37 Zambia 10 1000 t compare
- 38 Fiji 9 1000 t 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 rice and products — stock variation in Caribbean?
- Rice and products — stock variation in Caribbean was -225 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rice and products — stock variation recorded in Caribbean?
- The highest recorded value was 345 1000 t in 2016.
- What is the lowest rice and products — stock variation recorded in Caribbean?
- The lowest recorded value was -227 1000 t in 2013.
- How does Caribbean rank for rice and products — stock variation?
- Caribbean ranks 35th out of 39 regions with data for 2023.
- Is rice and products — stock variation rising or falling in Caribbean?
- Over the last ten years it is up 0.9%. The long-run trend across the full record is volatile.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Rice and products — Stock Variation. 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.