Americas vs Caribbean: Sugar (Raw Equivalent) — Losses
Sugar (Raw Equivalent) — Losses over time
- Americas
- Caribbean
How they compare
Caribbean currently reports 19 1000 t against 5 1000 t in Americas, a difference of 14 1000 t.
That makes Caribbean's figure about 3.8 times Americas's.
Across all 9 years both countries report, Americas has been ahead every year.
Americas ranks 2nd and Caribbean ranks 2nd of 12 groups.
Americas has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher sugar (raw equivalent) — losses, Americas or Caribbean?
- Caribbean, at 19 1000 t against 5 1000 t in Americas as of 2018.
- What is the difference in sugar (raw equivalent) — losses between Americas and Caribbean?
- 14 1000 t, with Caribbean ahead.
- How many years of comparable data are there for Americas and Caribbean?
- 9 years are reported by both, from 2010 to 2018.
- How do Americas and Caribbean rank globally for sugar (raw equivalent) — losses?
- Americas ranks 2nd and Caribbean ranks 2nd of 12 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Losses. 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.