Caribbean vs Costa Rica: Sugar (Raw Equivalent) — Processing
Sugar (Raw Equivalent) — Processing over time
- Caribbean
- Costa Rica
How they compare
Caribbean currently reports 15 1000 t against 14 1000 t in Costa Rica, a difference of 1 1000 t.
That makes Caribbean's figure about 1.1 times Costa Rica's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Costa Rica ahead.
Caribbean ranks 61st and Costa Rica ranks 63rd of 100 countries.
Costa Rica has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Caribbean | Costa Rica | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 10.8 1000 t | 17.9 1000 t | 7.1 1000 t | Costa Rica |
| 2020s | 15.25 1000 t | 16.75 1000 t | 1.5 1000 t | Costa Rica |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — processing, Caribbean or Costa Rica?
- Caribbean, at 15 1000 t against 14 1000 t in Costa Rica as of 2023.
- What is the difference in sugar (raw equivalent) — processing between Caribbean and Costa Rica?
- 1 1000 t, with Caribbean ahead.
- How many years of comparable data are there for Caribbean and Costa Rica?
- 14 years are reported by both, from 2010 to 2023.
- How do Caribbean and Costa Rica rank globally for sugar (raw equivalent) — processing?
- Caribbean ranks 61st and Costa Rica ranks 63rd of 100 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Processing. 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.