Spices — Protein supply quantity in Cuba
Cuba: Spices — Protein supply quantity was 227.71 t in 2019. ▲ Rising
Spices — Protein supply quantity in Cuba, 2010–2019
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for spices — protein supply quantity in Cuba is 227.71 t, measured in 2019.
That represents a change of down 2.6% on the previous year and up 51.9% over ten years.
Over the whole period, spices — protein supply quantity in Cuba peaked at 331.29 t in 2015 and was at its lowest, 149.88 t, in 2010.
Cuba ranks 129th of 194 countries on this measure, in the middle of the range.
Spices — Protein supply quantity in Cuba, year by year
| Year | t | Change |
|---|---|---|
| 2010 | 149.88 t | — |
| 2011 | 188.8 t | +26.0% |
| 2012 | 196.33 t | +4.0% |
| 2013 | 196.53 t | +0.1% |
| 2014 | 282.94 t | +44.0% |
| 2015 | 331.29 t | +17.1% |
| 2016 | 270.73 t | -18.3% |
| 2017 | 286.8 t | +5.9% |
| 2018 | 233.73 t | -18.5% |
| 2019 | 227.71 t | -2.6% |
Cuba compared with similar countries
- Cuba's 227.71 t is below the median for upper middle income countries, which is 457.51 t, 50% of the median. (53 countries reporting)
- Cuba's 227.71 t is above the median for Latin America & Caribbean, which is 206.46 t, 1.1× the median. (30 countries reporting)
Countries ranked near Cuba
More agriculture & rural data for Cuba
- Agriculture, forestry, and fishing, value added (current US$), annual -19.64 % change on previous year (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0276 current US$ per US$ of GDP (2020)
- Agriculture, forestry, and fishing, value added (current US$), per 265.29 current US$ per person (2020)
- Rural population, annual growth rate -0.6522 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2020)
- Rural population, per capita 0.2277 units per person (2025)
- Share of GDP from agriculture 1.2% (2024)
- Agriculture as a share of GDP vs. GDP per capita 1.2% (2024)
- Agricultural raw materials exports 1.5% (2022)
- Agricultural raw materials imports 0.4% (2022)
Frequently asked questions
- What is spices — protein supply quantity in Cuba?
- Spices — protein supply quantity in Cuba was 227.71 t in 2019, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in Cuba?
- The highest recorded value was 331.29 t in 2015.
- What is the lowest spices — protein supply quantity recorded in Cuba?
- The lowest recorded value was 149.88 t in 2010.
- How does Cuba rank for spices — protein supply quantity?
- Cuba ranks 129th out of 194 countries with data for 2019.
- Is spices — protein supply quantity rising or falling in Cuba?
- Over the last ten years it is up 51.9%. The long-run trend across the full record is rising.
- Where does this Cuba data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Spices — Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 10 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.