Starchy Roots — Food supply in Saint Lucia
Saint Lucia: Starchy Roots — Food supply was 5,501 million Kcal in 2023. ▲ Rising
Starchy Roots — Food supply in Saint Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Saint Lucia recorded 5,501 million Kcal for starchy roots — food supply in 2023.
The figure is down 7.8% on the previous year and up 12.1% over ten years.
Over the whole period, starchy roots — food supply in Saint Lucia peaked at 5,968 million Kcal in 2022 and was at its lowest, 4,532 million Kcal, in 2019.
Saint Lucia ranks 154th of 164 countries on this measure, in the bottom 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 | 4,932 million Kcal | 4,532 million Kcal | 5,175 million Kcal | 10 |
| 2020s | 5,502 million Kcal | 5,071 million Kcal | 5,968 million Kcal | 4 |
Countries ranked near Saint Lucia
- 151 Sao Tome and Principe 8,699 million Kcal compare
- 152 New Caledonia 7,523 million Kcal compare
- 153 Bahamas 5,679 million Kcal compare
- 155 Saint Vincent and the Grenadines 4,931 million Kcal compare
- 156 Belize 4,172 million Kcal compare
- 157 Seychelles 3,236 million Kcal compare
More agriculture & rural data for Saint Lucia
- Agriculture, forestry, and fishing, value added (current US$), annual 16.57 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0166 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 244.45 current US$ per person (2025)
- Rural population, annual growth rate 0.2268 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.709 units per person (2025)
- Agriculture share gdp 1.66 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.66 (2025)
- Agricultural raw materials exports 2.7% (2020)
- Agricultural raw materials imports 1.3% (2020)
Frequently asked questions
- What is starchy roots — food supply in Saint Lucia?
- Starchy roots — food supply in Saint Lucia was 5,501 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — food supply recorded in Saint Lucia?
- The highest recorded value was 5,968 million Kcal in 2022.
- What is the lowest starchy roots — food supply recorded in Saint Lucia?
- The lowest recorded value was 4,532 million Kcal in 2019.
- How does Saint Lucia rank for starchy roots — food supply?
- Saint Lucia ranks 154th out of 164 countries with data for 2023.
- Is starchy roots — food supply rising or falling in Saint Lucia?
- Over the last ten years it is up 12.1%. The long-run trend across the full record is rising.
- Where does this Saint Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Food supply (kcal). 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.