Roots, Other — Protein supply quantity in Jamaica
Jamaica: Roots, Other — Protein supply quantity was 508.67 t in 2023. ▲ Rising
Roots, Other — Protein supply quantity in Jamaica, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for roots, other — protein supply quantity in Jamaica is 508.67 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 6.3% on the previous year and up 16.4% over ten years.
Over the whole period, roots, other — protein supply quantity in Jamaica peaked at 508.67 t in 2023 and was at its lowest, 413.06 t, in 2016.
Jamaica ranks 37th of 161 countries on this measure, in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 450.41 t | 413.06 t | 486.01 t | 10 |
| 2020s | 472.14 t | 436.19 t | 508.67 t | 4 |
Countries ranked near Jamaica
More agriculture & rural data for Jamaica
- Agriculture, forestry, and fishing, value added (current US$), annual 13.16 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0874 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 699.7 current US$ per person (2025)
- Rural population, annual growth rate -1.28 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.4057 units per person (2025)
- Agriculture share gdp 8.74 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.74 (2025)
- Agricultural raw materials exports 0.1% (2023)
- Agricultural raw materials imports 0.9% (2023)
Frequently asked questions
- What is roots, other — protein supply quantity in Jamaica?
- Roots, other — protein supply quantity in Jamaica was 508.67 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest roots, other — protein supply quantity recorded in Jamaica?
- The highest recorded value was 508.67 t in 2023.
- What is the lowest roots, other — protein supply quantity recorded in Jamaica?
- The lowest recorded value was 413.06 t in 2016.
- How does Jamaica rank for roots, other — protein supply quantity?
- Jamaica ranks 37th out of 161 countries with data for 2023.
- Is roots, other — protein supply quantity rising or falling in Jamaica?
- Over the last ten years it is up 16.4%. The long-run trend across the full record is rising.
- Where does this Jamaica data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Roots, Other — Protein supply quantity (t). 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.