Freshwater Fish — Fat supply quantity in Saint Lucia
Saint Lucia: Freshwater Fish — Fat supply quantity was 2.97 t in 2023. ◆ Volatile
Freshwater Fish — Fat supply quantity in Saint Lucia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Saint Lucia recorded 2.97 t for freshwater fish — fat supply quantity in 2023.
That represents a change of up 15.6% over ten years.
Over the whole period, freshwater fish — fat supply quantity in Saint Lucia peaked at 13.28 t in 2019 and was at its lowest, 0.58 t, in 2010.
Saint Lucia ranks 164th of 182 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 5.01 t | 0.58 t | 13.28 t | 10 |
| 2020s | 3.34 t | 2.97 t | 4.44 t | 4 |
Countries ranked near Saint Lucia
- 161 Micronesia 4.85 t compare
- 162 Mongolia 4.43 t compare
- 163 Antigua and Barbuda 4.07 t compare
- 165 Djibouti 2.92 t compare
- 166 Saint Kitts and Nevis 2.85 t compare
- 167 Guinea-Bissau 2.46 t compare
More environment data for Saint Lucia
- Standard Deviation 0.257 °C (2025)
- Temperature change 1.32 °C (2025)
- Recovered paper — Production 1,000 t (2024)
- Total fibre furnish — Production 1,000 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 38 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 1 t (2024)
- Other paper and paperboard — Export value 282 1000 USD (2024)
- Other paper and paperboard — Export quantity 143 t (2024)
- Other paper and paperboard — Import value 3,000 1000 USD (2024)
- Other paper and paperboard — Import quantity 3,178 t (2024)
Frequently asked questions
- What is freshwater fish — fat supply quantity in Saint Lucia?
- Freshwater fish — fat supply quantity in Saint Lucia was 2.97 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — fat supply quantity recorded in Saint Lucia?
- The highest recorded value was 13.28 t in 2019.
- What is the lowest freshwater fish — fat supply quantity recorded in Saint Lucia?
- The lowest recorded value was 0.58 t in 2010.
- How does Saint Lucia rank for freshwater fish — fat supply quantity?
- Saint Lucia ranks 164th out of 182 countries with data for 2023.
- Is freshwater fish — fat supply quantity rising or falling in Saint Lucia?
- Over the last ten years it is up 15.6%. The long-run trend across the full record is volatile.
- Where does this Saint Lucia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — 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.