Sweet potatoes — Protein supply quantity in Barbados
Barbados: Sweet potatoes — Protein supply quantity was 26.47 t in 2023. ▲ Rising
Sweet potatoes — Protein supply quantity in Barbados, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sweet potatoes — protein supply quantity in Barbados is 26.47 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 8.8% on the previous year and up 97.5% over ten years.
Over the whole period, sweet potatoes — protein supply quantity in Barbados peaked at 26.47 t in 2023 and was at its lowest, 8.5 t, in 2011.
Barbados ranks 86th of 173 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13.37 t | 8.5 t | 19.15 t | 10 |
| 2020s | 20.7 t | 15.09 t | 26.47 t | 4 |
Countries ranked near Barbados
- 83 Micronesia 31.02 t compare
- 84 Micronesia (Federated States of) 30.81 t compare
- 85 Norway 26.99 t compare
- 87 France 23.12 t compare
- 88 Cabo Verde 22.77 t compare
- 89 Hungary 22.63 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 sweet potatoes — protein supply quantity in Barbados?
- Sweet potatoes — protein supply quantity in Barbados was 26.47 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sweet potatoes — protein supply quantity recorded in Barbados?
- The highest recorded value was 26.47 t in 2023.
- What is the lowest sweet potatoes — protein supply quantity recorded in Barbados?
- The lowest recorded value was 8.5 t in 2011.
- How does Barbados rank for sweet potatoes — protein supply quantity?
- Barbados ranks 86th out of 173 countries with data for 2023.
- Is sweet potatoes — protein supply quantity rising or falling in Barbados?
- Over the last ten years it is up 97.5%. 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 Sweet potatoes — 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
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.