Vegetables — Food supply in Caribbean
Caribbean: Vegetables — Food supply was 923,056 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in Caribbean, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, vegetables — food supply in Caribbean stood at 923,056 million Kcal.
The figure is up 0.2% on the previous year and up 6.4% over ten years.
Over the whole period, vegetables — food supply in Caribbean peaked at 980,101 million Kcal in 2018 and was at its lowest, 783,603 million Kcal, in 2010.
That places Caribbean 34th out of 182 groups with data for 2023, putting it 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 | 874,876 million Kcal | 783,603 million Kcal | 980,101 million Kcal | 10 |
| 2020s | 894,253 million Kcal | 865,322 million Kcal | 923,056 million Kcal | 4 |
Countries ranked near Caribbean
- 31 Argentina 938,138 million Kcal compare
- 32 Thailand 935,856 million Kcal compare
- 33 Morocco 923,582 million Kcal compare
- 35 China, Taiwan Province of 918,193 million Kcal compare
- 36 Australia and New Zealand 903,964 million Kcal compare
- 37 Democratic People's Republic of Korea 852,479 million Kcal 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 vegetables — food supply in Caribbean?
- Vegetables — food supply in Caribbean was 923,056 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in Caribbean?
- The highest recorded value was 980,101 million Kcal in 2018.
- What is the lowest vegetables — food supply recorded in Caribbean?
- The lowest recorded value was 783,603 million Kcal in 2010.
- How does Caribbean rank for vegetables — food supply?
- Caribbean ranks 34th out of 182 groups with data for 2023.
- Is vegetables — food supply rising or falling in Caribbean?
- Over the last ten years it is up 6.4%. 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 Vegetables — Food supply (kcal). 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.