Spices — Domestic supply quantity in Caribbean
Caribbean: Spices — Domestic supply quantity was 35 1000 t in 2023. ▲ Rising
Spices — Domestic supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for spices — domestic supply quantity in Caribbean is 35 1000 t, measured in 2023.
Compared with earlier readings it is down 2.8% on the previous year and up 20.7% over ten years.
Over the whole period, spices — domestic supply quantity in Caribbean peaked at 36 1000 t in 2022 and was at its lowest, 28 1000 t, in 2010.
That places Caribbean 39th out of 182 groups with data for 2023, putting it 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 | 29.7 1000 t | 28 1000 t | 32 1000 t | 10 |
| 2020s | 34.5 1000 t | 33 1000 t | 36 1000 t | 4 |
Countries ranked near Caribbean
- 37 Russian Federation 37 1000 t compare
- 38 Algeria 36 1000 t compare
- 39 Guyana 35 1000 t compare
- 39 Tunisia 35 1000 t compare
- 39 Netherlands (Kingdom of the) 35 1000 t compare
- 39 China, Taiwan Province of 35 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 spices — domestic supply quantity in Caribbean?
- Spices — domestic supply quantity in Caribbean was 35 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — domestic supply quantity recorded in Caribbean?
- The highest recorded value was 36 1000 t in 2022.
- What is the lowest spices — domestic supply quantity recorded in Caribbean?
- The lowest recorded value was 28 1000 t in 2010.
- How does Caribbean rank for spices — domestic supply quantity?
- Caribbean ranks 39th out of 182 groups with data for 2023.
- Is spices — domestic supply quantity rising or falling in Caribbean?
- Over the last ten years it is up 20.7%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — Domestic supply quantity. 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.