Vegetables — Protein supply quantity in Barbados

Barbados: Vegetables — Protein supply quantity was 364.47 t in 2023. ▲ Rising

Latest (2023)
364.47 t
Change on year
down 5.6%
World rank
163rd
of 182 countries
All-time high
386.27 t
in 2022
All-time low
300.29 t
in 2015
Years of data
14
2010–2023

Vegetables — Protein supply quantity in Barbados, 2010–2023

01002003004002010201620232010: 316.2 t2011: 317.7 t2012: 315.6 t2013: 314.8 t2014: 329.6 t2015: 300.3 t2016: 305.8 t2017: 334.9 t2018: 335.4 t2019: 340.1 t2020: 348.8 t2021: 318.3 t2022: 386.3 t2023: 364.5 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Barbados recorded 364.47 t for vegetables — protein supply quantity in 2023.

Compared with earlier readings it is down 5.6% on the previous year and up 15.8% over ten years.

Over the whole period, vegetables — protein supply quantity in Barbados peaked at 386.27 t in 2022 and was at its lowest, 300.29 t, in 2015.

That places Barbados 163rd out of 182 countries with data for 2023, putting it in the bottom quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 321.04 t 300.29 t 340.11 t 10
2020s 354.44 t 318.27 t 386.27 t 4

Countries ranked near Barbados

  1. 160 Eswatini 431.08 t compare
  2. 161 Iceland 409.59 t compare
  3. 162 Comoros 369.96 t compare
  4. 164 Tonga 362.89 t compare
  5. 165 Belize 342.78 t compare
  6. 166 New Caledonia 326.69 t compare

See the full ranking of 213 places →

More agriculture & rural data for Barbados

All data for Barbados →

Frequently asked questions

What is vegetables — protein supply quantity in Barbados?
Vegetables — protein supply quantity in Barbados was 364.47 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables — protein supply quantity recorded in Barbados?
The highest recorded value was 386.27 t in 2022.
What is the lowest vegetables — protein supply quantity recorded in Barbados?
The lowest recorded value was 300.29 t in 2015.
How does Barbados rank for vegetables — protein supply quantity?
Barbados ranks 163rd out of 182 countries with data for 2023.
Is vegetables — protein supply quantity rising or falling in Barbados?
Over the last ten years it is up 15.8%. The long-run trend across the full record is rising.
Where does this Barbados data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables — 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

Indicator
Vegetables — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.