Rye and products — Protein supply quantity in Caribbean
Caribbean: Rye and products — Protein supply quantity was 0.39 t in 2023. ◆ Volatile
Rye and products — Protein supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, rye and products — protein supply quantity in Caribbean stood at 0.39 t.
That represents a change of down 9.3% on the previous year and down 11.4% over ten years.
Over the whole period, rye and products — protein supply quantity in Caribbean peaked at 3.23 t in 2017 and was at its lowest, 0.02 t, in 2020.
Caribbean ranks 27th of 37 regions on this measure, in the middle of the range.
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 | 1.87 t | 0.44 t | 3.23 t | 10 |
| 2020s | 0.55 t | 0.02 t | 1.36 t | 4 |
Countries ranked near Caribbean
- 24 Kazakhstan 1,351 t compare
- 25 Estonia 1,297 t compare
- 26 Italy 1,263 t compare
- 27 Belgium 1,125 t compare
- 28 Netherlands (Kingdom of the) 522.15 t compare
- 29 Switzerland 516.58 t compare
- 30 Hungary 477.66 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 rye and products — protein supply quantity in Caribbean?
- Rye and products — protein supply quantity in Caribbean was 0.39 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest rye and products — protein supply quantity recorded in Caribbean?
- The highest recorded value was 3.23 t in 2017.
- What is the lowest rye and products — protein supply quantity recorded in Caribbean?
- The lowest recorded value was 0.02 t in 2020.
- How does Caribbean rank for rye and products — protein supply quantity?
- Caribbean ranks 27th out of 37 regions with data for 2023.
- Is rye and products — protein supply quantity rising or falling in Caribbean?
- Over the last ten years it is down 11.4%. 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 Rye and products — 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.