Spices, Other — Domestic supply quantity in Caribbean
Caribbean: Spices, Other — Domestic supply quantity was 12 1000 t in 2023. ▬ Flat
Spices, Other — 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, other — domestic supply quantity in Caribbean is 12 1000 t, measured in 2023.
The figure is unchanged over ten years.
Over the whole period, spices, other — domestic supply quantity in Caribbean peaked at 13 1000 t in 2014 and was at its lowest, 11 1000 t, in 2010.
Caribbean ranks 22nd of 39 regions on this measure, in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11.9 1000 t | 11 1000 t | 13 1000 t | 10 |
| 2020s | 11.75 1000 t | 11 1000 t | 12 1000 t | 4 |
Countries ranked near Caribbean
- 19 Germany 48 1000 t compare
- 20 United Arab Emirates 41 1000 t compare
- 21 Canada 39 1000 t compare
- 21 Guatemala 39 1000 t compare
- 23 Guyana 35 1000 t compare
- 24 Philippines 33 1000 t compare
- 25 Netherlands (Kingdom of the) 31 1000 t compare
- 25 Republic of Korea 31 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, other — domestic supply quantity in Caribbean?
- Spices, other — domestic supply quantity in Caribbean was 12 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices, other — domestic supply quantity recorded in Caribbean?
- The highest recorded value was 13 1000 t in 2014.
- What is the lowest spices, other — domestic supply quantity recorded in Caribbean?
- The lowest recorded value was 11 1000 t in 2010.
- How does Caribbean rank for spices, other — domestic supply quantity?
- Caribbean ranks 22nd out of 39 regions with data for 2023.
- Is spices, other — domestic supply quantity rising or falling in Caribbean?
- Over the last ten years it is unchanged. The long-run trend across the full record is flat.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices, Other — 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.