Sugar non-centrifugal — Fat supply quantity in Caribbean
Caribbean: Sugar non-centrifugal — Fat supply quantity was 0 t in 2023. ▬ Flat
Sugar non-centrifugal — Fat supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Caribbean recorded 0 t for sugar non-centrifugal — fat supply quantity in 2023. That is the highest value across all 14 years on record.
Over the whole period, sugar non-centrifugal — fat supply quantity in Caribbean peaked at 0 t in 2010 and was at its lowest, 0 t, in 2010.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 t | 0 t | 0 t | 10 |
| 2020s | 0 t | 0 t | 0 t | 4 |
Countries ranked near Caribbean
- 1 El Salvador 0 t compare
- 1 Haiti 0 t compare
- 1 Panama 0 t compare
- 1 Nicaragua 0 t compare
- 1 Myanmar 0 t compare
- 1 Cyprus 0 t compare
- 1 Costa Rica 0 t compare
- 1 Honduras 0 t compare
- 1 Ecuador 0 t compare
- 1 Bangladesh 0 t compare
- 1 Peru 0 t compare
- 1 Philippines 0 t compare
- 1 Guatemala 0 t compare
- 1 India 0 t compare
- 1 Mexico 0 t compare
- 1 Brazil 0 t compare
- 1 China, mainland 0 t compare
- 1 Sri Lanka 0 t compare
- 1 Uganda 0 t compare
- 1 Pakistan 0 t compare
- 1 Indonesia 0 t compare
- 1 Nigeria 0 t compare
- 1 Colombia 0 t compare
- 1 Nepal 0 t compare
- 1 Kenya 0 t compare
- 1 China, People's Republic of 0 t compare
More agriculture & rural data for Caribbean
- Bananas — Area harvested 150,870 ha (2024)
- Bananas — Production 2.72 million t (2024)
- Unmanufactured tobacco — Production 29,645 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 71 kg/An (2024)
- Cabbages — Area harvested 8,527 ha (2024)
- Cabbages — Yield 19,733 kg/ha (2024)
- Cabbages — Production 168,261 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 7,589 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 1.91 million An (2024)
- Fat of pigs — Production 13,712 t (2024)
Frequently asked questions
- What is sugar non-centrifugal — fat supply quantity in Caribbean?
- Sugar non-centrifugal — fat supply quantity in Caribbean was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar non-centrifugal — fat supply quantity recorded in Caribbean?
- The highest recorded value was 0 t in 2010.
- What is the lowest sugar non-centrifugal — fat supply quantity recorded in Caribbean?
- The lowest recorded value was 0 t in 2010.
- How does Caribbean rank for sugar non-centrifugal — fat supply quantity?
- Caribbean ranks 1st out of 17 regions with data for 2023.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar non-centrifugal — Fat 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.