Roots, Other — Protein supply quantity in Grenada
Grenada: Roots, Other — Protein supply quantity was 0.12 g/cap/d in 2023. ◆ Volatile
Roots, Other — Protein supply quantity in Grenada, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Grenada recorded 0.12 g/cap/d for roots, other — protein supply quantity in 2023.
That represents a change of up 9.1% on the previous year and down 67.6% over ten years.
Over the whole period, roots, other — protein supply quantity in Grenada peaked at 1 g/cap/d in 2014 and was at its lowest, 0.11 g/cap/d, in 2022.
That places Grenada 41st out of 161 countries with data for 2023, putting it in the top 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 | 0.549 g/cap/d | 0.32 g/cap/d | 1 g/cap/d | 10 |
| 2020s | 0.24 g/cap/d | 0.11 g/cap/d | 0.45 g/cap/d | 4 |
Countries ranked near Grenada
More agriculture & rural data for Grenada
- Agriculture, forestry, and fishing, value added (current US$), annual -0.9004 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0254 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 307.48 current US$ per person (2025)
- Rural population, annual growth rate -0.0888 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.6333 units per person (2025)
- 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)
Frequently asked questions
- What is roots, other — protein supply quantity in Grenada?
- Roots, other — protein supply quantity in Grenada was 0.12 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — protein supply quantity recorded in Grenada?
- The highest recorded value was 1 g/cap/d in 2014.
- What is the lowest roots, other — protein supply quantity recorded in Grenada?
- The lowest recorded value was 0.11 g/cap/d in 2022.
- How does Grenada rank for roots, other — protein supply quantity?
- Grenada ranks 41st out of 161 countries with data for 2023.
- Is roots, other — protein supply quantity rising or falling in Grenada?
- Over the last ten years it is down 67.6%. The long-run trend across the full record is volatile.
- Where does this Grenada data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — Protein supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
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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.