Vegetable Oils — Protein supply quantity in Caribbean
Caribbean: Vegetable Oils — Protein supply quantity was 98.59 t in 2023. ▲ Rising
Vegetable Oils — Protein supply quantity in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for vegetable oils — protein supply quantity in Caribbean is 98.59 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 0.2% on the previous year and up 12.4% over ten years.
Over the whole period, vegetable oils — protein supply quantity in Caribbean peaked at 98.59 t in 2023 and was at its lowest, 66.54 t, in 2010.
Caribbean ranks 43rd of 182 countries on this measure, in the top 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 | 84.45 t | 66.54 t | 93.6 t | 10 |
| 2020s | 93.99 t | 89.01 t | 98.59 t | 4 |
Countries ranked near Caribbean
- 40 Uzbekistan 112.06 t compare
- 41 Portugal 104.65 t compare
- 42 Saudi Arabia 100.02 t compare
- 44 Israel 92.22 t compare
- 45 Peru 87.44 t compare
- 46 Azerbaijan 87.36 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 vegetable oils — protein supply quantity in Caribbean?
- Vegetable oils — protein supply quantity in Caribbean was 98.59 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetable oils — protein supply quantity recorded in Caribbean?
- The highest recorded value was 98.59 t in 2023.
- What is the lowest vegetable oils — protein supply quantity recorded in Caribbean?
- The lowest recorded value was 66.54 t in 2010.
- How does Caribbean rank for vegetable oils — protein supply quantity?
- Caribbean ranks 43rd out of 182 countries with data for 2023.
- Is vegetable oils — protein supply quantity rising or falling in Caribbean?
- Over the last ten years it is up 12.4%. The long-run trend across the full record is rising.
- Where does this Caribbean data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetable Oils — 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.