Caribbean vs Middle Africa: Sugar (Raw Equivalent) — Export quantity
Sugar (Raw Equivalent) — Export quantity over time
- Caribbean
- Middle Africa
How they compare
Caribbean currently reports 429 1000 t against 14 1000 t in Middle Africa, a difference of 415 1000 t.
That makes Caribbean's figure about 30.6 times Middle Africa's.
Across all 14 years both countries report, Caribbean has been ahead every year.
Caribbean ranks 28th and Middle Africa ranks 31st of 169 groups.
Caribbean has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Middle Africa | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 1,155 1000 t | 20.3 1000 t | 1,135 1000 t | Caribbean |
| 2020s | 541.75 1000 t | 15.25 1000 t | 526.5 1000 t | Caribbean |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — export quantity, Caribbean or Middle Africa?
- Caribbean, at 429 1000 t against 14 1000 t in Middle Africa as of 2023.
- What is the difference in sugar (raw equivalent) — export quantity between Caribbean and Middle Africa?
- 415 1000 t, with Caribbean ahead.
- How many years of comparable data are there for Caribbean and Middle Africa?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Middle Africa rank globally for sugar (raw equivalent) — export quantity?
- Caribbean ranks 28th and Middle Africa ranks 31st of 169 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Export quantity. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.