Starchy Roots — Losses in Barbados
Barbados: Starchy Roots — Losses was 1 1000 t in 2023. ▲ Rising
Starchy Roots — Losses in Barbados, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, starchy roots — losses in Barbados stood at 1 1000 t. That is the highest value across all 14 years on record.
The figure is unchanged over ten years.
Over the whole period, starchy roots — losses in Barbados peaked at 1 1000 t in 2010 and was at its lowest, 0 1000 t, in 2011.
Barbados ranks 151st of 181 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 | 0.9 1000 t | 0 1000 t | 1 1000 t | 10 |
| 2020s | 1 1000 t | 1 1000 t | 1 1000 t | 4 |
Countries ranked near Barbados
- 151 Micronesia (Federated States of) 1 1000 t compare
- 151 Qatar 1 1000 t compare
- 151 Micronesia 1 1000 t compare
- 151 Cabo Verde 1 1000 t compare
- 151 Saint Vincent and the Grenadines 1 1000 t compare
- 151 Suriname 1 1000 t compare
- 151 Iceland 1 1000 t compare
- 151 Mauritius 1 1000 t compare
- 151 Oman 1 1000 t compare
- 151 Malta 1 1000 t compare
- 151 Gambia 1 1000 t compare
- 151 New Caledonia 1 1000 t compare
- 151 Luxembourg 1 1000 t compare
More agriculture & rural data for Barbados
- Agriculture share gdp 1.55 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.55 (2024)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.9% (2024)
- Rural population 40.3% (2025)
- Rural population growth -0.3% (2025)
- Rural population 113,898 (2025)
- Agriculture, forestry, and fishing, value added 1.6% (2024)
- Agriculture, forestry, and fishing, value added 118.12 million current US$ (2024)
- Bananas — Production 981.37 t (2024)
Frequently asked questions
- What is starchy roots — losses in Barbados?
- Starchy roots — losses in Barbados was 1 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest starchy roots — losses recorded in Barbados?
- The highest recorded value was 1 1000 t in 2010.
- What is the lowest starchy roots — losses recorded in Barbados?
- The lowest recorded value was 0 1000 t in 2011.
- How does Barbados rank for starchy roots — losses?
- Barbados ranks 151st out of 181 countries with data for 2023.
- Is starchy roots — losses rising or falling in Barbados?
- Over the last ten years it is unchanged. The long-run trend across the full record is rising.
- Where does this Barbados data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Starchy Roots — Losses. 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.