Starchy Roots — Food supply in Saint Vincent and the Grenadines
Saint Vincent and the Grenadines: Starchy Roots — Food supply was 133.32 kcal/cap/d in 2023. ▼ Falling
Starchy Roots — Food supply in Saint Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
In 2023, starchy roots — food supply in Saint Vincent and the Grenadines stood at 133.32 kcal/cap/d.
Compared with earlier readings it is up 9.3% on the previous year and down 9.0% over ten years.
Over the whole period, starchy roots — food supply in Saint Vincent and the Grenadines peaked at 157.28 kcal/cap/d in 2014 and was at its lowest, 111.22 kcal/cap/d, in 2016.
That places Saint Vincent and the Grenadines 52nd out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Starchy Roots — Food supply in Saint Vincent and the Grenadines, year by year
| Year | kcal/cap/d | Change |
|---|---|---|
| 2010 | 136.31 kcal/cap/d | — |
| 2011 | 140.34 kcal/cap/d | +3.0% |
| 2012 | 144.25 kcal/cap/d | +2.8% |
| 2013 | 146.58 kcal/cap/d | +1.6% |
| 2014 | 157.28 kcal/cap/d | +7.3% |
| 2015 | 154.26 kcal/cap/d | -1.9% |
| 2016 | 111.22 kcal/cap/d | -27.9% |
| 2017 | 137.06 kcal/cap/d | +23.2% |
| 2018 | 146.23 kcal/cap/d | +6.7% |
| 2019 | 141.94 kcal/cap/d | -2.9% |
| 2020 | 132.94 kcal/cap/d | -6.3% |
| 2021 | 154.57 kcal/cap/d | +16.3% |
| 2022 | 122.02 kcal/cap/d | -21.1% |
| 2023 | 133.32 kcal/cap/d | +9.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 141.55 kcal/cap/d | 111.22 kcal/cap/d | 157.28 kcal/cap/d | 10 |
| 2020s | 135.71 kcal/cap/d | 122.02 kcal/cap/d | 154.57 kcal/cap/d | 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)
- Share of GDP from agriculture 3.4% (2025)
- Agriculture as a share of GDP vs. GDP per capita 3.4% (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.9% (2023)
Frequently asked questions
- What is starchy roots — food supply in Saint Vincent and the Grenadines?
- Starchy roots — food supply in Saint Vincent and the Grenadines was 133.32 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Saint Vincent and the Grenadines?
- The highest recorded value was 157.28 kcal/cap/d in 2014.
- What is the lowest starchy roots — food supply recorded in Saint Vincent and the Grenadines?
- The lowest recorded value was 111.22 kcal/cap/d in 2016.
- How does Saint Vincent and the Grenadines rank for starchy roots — food supply?
- Saint Vincent and the Grenadines ranks 52nd out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Saint Vincent and the Grenadines?
- Over the last ten years it is down 9.0%. The long-run trend across the full record is falling.
- 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 Starchy Roots — Food supply (kcal/capita/day). 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.