Spices — Protein supply quantity in Saint Vincent and the Grenadines
Saint Vincent and the Grenadines: Spices — Protein supply quantity was 77.75 t in 2023. ◆ Volatile
Spices — Protein supply quantity in Saint Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, spices — protein supply quantity in Saint Vincent and the Grenadines stood at 77.75 t.
That represents a change of up 4.2% on the previous year and up 256.7% over ten years.
Over the whole period, spices — protein supply quantity in Saint Vincent and the Grenadines peaked at 96.4 t in 2019 and was at its lowest, 16.77 t, in 2015.
Saint Vincent and the Grenadines ranks 129th of 164 countries on this measure, in the bottom quarter.
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 | 40.95 t | 16.77 t | 96.4 t | 10 |
| 2020s | 82.68 t | 74.61 t | 92.2 t | 4 |
Countries ranked near Saint Vincent and the Grenadines
More agriculture & rural data for Saint Vincent and the Grenadines
- Agriculture, forestry, and fishing, value added (current US$), annual 5.12 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0344 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 431.7 current US$ per person (2025)
- Rural population, annual growth rate -0.9414 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.5202 units per person (2025)
- Agriculture share gdp 3.44 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.44 (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.9% (2023)
Frequently asked questions
- What is spices — protein supply quantity in Saint Vincent and the Grenadines?
- Spices — protein supply quantity in Saint Vincent and the Grenadines was 77.75 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices — protein supply quantity recorded in Saint Vincent and the Grenadines?
- The highest recorded value was 96.4 t in 2019.
- What is the lowest spices — protein supply quantity recorded in Saint Vincent and the Grenadines?
- The lowest recorded value was 16.77 t in 2015.
- How does Saint Vincent and the Grenadines rank for spices — protein supply quantity?
- Saint Vincent and the Grenadines ranks 129th out of 164 countries with data for 2023.
- Is spices — protein supply quantity rising or falling in Saint Vincent and the Grenadines?
- Over the last ten years it is up 256.7%. The long-run trend across the full record is volatile.
- Where does this Saint Vincent and the Grenadines 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 — 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.