Vegetables — Fat supply quantity in St. Vincent and the Grenadines
St. Vincent and the Grenadines: Vegetables — Fat supply quantity was 11.27 t in 2023. ▼ Falling
Vegetables — Fat supply quantity in St. Vincent and the Grenadines, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, vegetables — fat supply quantity in St. Vincent and the Grenadines stood at 11.27 t. That is the lowest value across all 14 years on record.
That represents a change of down 5.1% on the previous year and down 17.9% over ten years.
Over the whole period, vegetables — fat supply quantity in St. Vincent and the Grenadines peaked at 21.32 t in 2010 and was at its lowest, 11.27 t, in 2023.
That places St. Vincent and the Grenadines 159th out of 164 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 16.72 t | 12.98 t | 21.32 t | 10 |
| 2020s | 14.73 t | 11.27 t | 18.53 t | 4 |
Countries ranked near St. Vincent and the Grenadines
- 156 Antigua and Barbuda 16.14 t compare
- 157 Saint Lucia 15.62 t compare
- 158 São Tomé and Príncipe, Democratic Republic of 12.76 t compare
- 160 Samoa 10.13 t compare
- 161 Marshall Islands, Republic of the 4.14 t compare
- 162 St. Kitts and Nevis 3.02 t compare
More agriculture & rural data for St. 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 vegetables — fat supply quantity in St. Vincent and the Grenadines?
- Vegetables — fat supply quantity in St. Vincent and the Grenadines was 11.27 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — fat supply quantity recorded in St. Vincent and the Grenadines?
- The highest recorded value was 21.32 t in 2010.
- What is the lowest vegetables — fat supply quantity recorded in St. Vincent and the Grenadines?
- The lowest recorded value was 11.27 t in 2023.
- How does St. Vincent and the Grenadines rank for vegetables — fat supply quantity?
- St. Vincent and the Grenadines ranks 159th out of 164 countries with data for 2023.
- Is vegetables — fat supply quantity rising or falling in St. Vincent and the Grenadines?
- Over the last ten years it is down 17.9%. The long-run trend across the full record is falling.
- Where does this St. Vincent and the Grenadines data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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.