Treenuts — Fat supply quantity in Saint Vincent and the Grenadines
Saint Vincent and the Grenadines: Treenuts — Fat supply quantity was 64.39 t in 2023. ◆ Volatile
Treenuts — Fat supply quantity in Saint Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for treenuts — fat supply quantity in Saint Vincent and the Grenadines is 64.39 t, measured in 2023.
The figure is up 22.5% on the previous year and up 255.0% over ten years.
Over the whole period, treenuts — fat supply quantity in Saint Vincent and the Grenadines peaked at 98.52 t in 2018 and was at its lowest, 7.41 t, in 2011.
That places Saint Vincent and the Grenadines 159th out of 182 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 42.17 t | 7.41 t | 98.52 t | 10 |
| 2020s | 51.31 t | 11.3 t | 76.98 t | 4 |
Countries ranked near Saint Vincent and the Grenadines
More agriculture & rural data for Saint Vincent and the Grenadines
- Agriculture share gdp 3.44 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.44 (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.9% (2023)
- Rural population 52.0% (2025)
- Rural population growth -0.9% (2025)
- Rural population 51,979 (2025)
- Agriculture, forestry, and fishing, value added 3.4% (2025)
- Agriculture, forestry, and fishing, value added 43.14 million current US$ (2025)
- Bananas — Production 59,515 t (2024)
Frequently asked questions
- What is treenuts — fat supply quantity in Saint Vincent and the Grenadines?
- Treenuts — fat supply quantity in Saint Vincent and the Grenadines was 64.39 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest treenuts — fat supply quantity recorded in Saint Vincent and the Grenadines?
- The highest recorded value was 98.52 t in 2018.
- What is the lowest treenuts — fat supply quantity recorded in Saint Vincent and the Grenadines?
- The lowest recorded value was 7.41 t in 2011.
- How does Saint Vincent and the Grenadines rank for treenuts — fat supply quantity?
- Saint Vincent and the Grenadines ranks 159th out of 182 countries with data for 2023.
- Is treenuts — fat supply quantity rising or falling in Saint Vincent and the Grenadines?
- Over the last ten years it is up 255.0%. The long-run trend across the full record is volatile.
- Where does this Saint Vincent and the Grenadines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Treenuts — 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.