Vegetables — Food supply in St. Lucia
St. Lucia: Vegetables — Food supply was 2,000 million Kcal in 2023. ▲ Rising
Vegetables — Food supply in St. Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
St. Lucia recorded 2,000 million Kcal for vegetables — food supply in 2023.
The figure is down 2.3% on the previous year and up 46.7% over ten years.
Over the whole period, vegetables — food supply in St. Lucia peaked at 2,724 million Kcal in 2020 and was at its lowest, 1,290 million Kcal, in 2010.
St. Lucia ranks 156th of 164 countries on this measure, in the bottom 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 | 1,865 million Kcal | 1,290 million Kcal | 2,647 million Kcal | 10 |
| 2020s | 2,121 million Kcal | 1,716 million Kcal | 2,724 million Kcal | 4 |
Countries ranked near St. Lucia
- 153 Solomon Islands 2,600 million Kcal compare
- 154 Grenada 2,194 million Kcal compare
- 155 Antigua and Barbuda 2,088 million Kcal compare
- 157 São Tomé and Príncipe, Democratic Republic of 1,872 million Kcal compare
- 158 Kiribati 1,521 million Kcal compare
- 159 Samoa 1,487 million Kcal compare
More agriculture & rural data for St. Lucia
- Agriculture, forestry, and fishing, value added (current US$), annual 16.57 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0166 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 244.45 current US$ per person (2025)
- Rural population, annual growth rate 0.2268 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.709 units per person (2025)
- Agriculture share gdp 1.66 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.66 (2025)
- Agricultural raw materials exports 2.7% (2020)
- Agricultural raw materials imports 1.3% (2020)
Frequently asked questions
- What is vegetables — food supply in St. Lucia?
- Vegetables — food supply in St. Lucia was 2,000 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest vegetables — food supply recorded in St. Lucia?
- The highest recorded value was 2,724 million Kcal in 2020.
- What is the lowest vegetables — food supply recorded in St. Lucia?
- The lowest recorded value was 1,290 million Kcal in 2010.
- How does St. Lucia rank for vegetables — food supply?
- St. Lucia ranks 156th out of 164 countries with data for 2023.
- Is vegetables — food supply rising or falling in St. Lucia?
- Over the last ten years it is up 46.7%. The long-run trend across the full record is rising.
- Where does this St. Lucia 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.