Sugar (Raw Equivalent) — Protein supply quantity in Barbados

Barbados: Sugar (Raw Equivalent) — Protein supply quantity was 19.6 t in 2023. ▬ Flat

Latest (2023)
19.6 t
Change on year
up 6.5%
World rank
151st
of 182 countries
All-time high
22.34 t
in 2015
All-time low
17.09 t
in 2019
Years of data
14
2010–2023

Sugar (Raw Equivalent) — Protein supply quantity in Barbados, 2010–2023

051015202010201620232010: 19.9 t2011: 19.9 t2012: 20 t2013: 20 t2014: 19.8 t2015: 22.3 t2016: 18.1 t2017: 20 t2018: 19.1 t2019: 17.1 t2020: 21 t2021: 21.8 t2022: 18.4 t2023: 19.6 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for sugar (raw equivalent) — protein supply quantity in Barbados is 19.6 t, measured in 2023.

That represents a change of up 6.5% on the previous year and down 2.1% over ten years.

Over the whole period, sugar (raw equivalent) — protein supply quantity in Barbados peaked at 22.34 t in 2015 and was at its lowest, 17.09 t, in 2019.

Barbados ranks 151st of 182 countries on this measure, in the bottom quarter.

Averages by decade

DecadeAverage LowestHighest Years
2010s 19.62 t 17.09 t 22.34 t 10
2020s 20.18 t 18.4 t 21.75 t 4

Countries ranked near Barbados

  1. 148 Polynesia 22.56 t compare
  2. 149 Colombia 22.38 t compare
  3. 150 Guinea-Bissau 20.17 t compare
  4. 152 New Caledonia 15.95 t compare
  5. 153 French Polynesia 12.67 t compare
  6. 154 Sao Tome and Principe 11.64 t compare

See the full ranking of 213 places →

More agriculture & rural data for Barbados

All data for Barbados →

Frequently asked questions

What is sugar (raw equivalent) — protein supply quantity in Barbados?
Sugar (raw equivalent) — protein supply quantity in Barbados was 19.6 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — protein supply quantity recorded in Barbados?
The highest recorded value was 22.34 t in 2015.
What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Barbados?
The lowest recorded value was 17.09 t in 2019.
How does Barbados rank for sugar (raw equivalent) — protein supply quantity?
Barbados ranks 151st out of 182 countries with data for 2023.
Is sugar (raw equivalent) — protein supply quantity rising or falling in Barbados?
Over the last ten years it is down 2.1%. The long-run trend across the full record is flat.
Where does this Barbados data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — 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

Indicator
Sugar (Raw Equivalent) — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.