Western Africa vs Zambia: Sugar (Raw Equivalent) β Processing
Sugar (Raw Equivalent) β Processing over time
- Western Africa
- Zambia
How they compare
Zambia currently reports 67 1000 t against 39 1000 t in Western Africa, a difference of 28 1000 t.
That makes Zambia's figure about 1.7 times Western Africa's.
The two have swapped places 1 time across 14 shared years of data; in 2010 it was Western Africa ahead.
Western Africa ranks 30th and Zambia ranks 28th of 31 groups.
Across the 2 decades both report, Western Africa averaged higher in 1 and Zambia in 1.
Head to head by decade
| Decade | Western Africa | Zambia | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 22.3 1000 t | 9.6 1000 t | 12.7 1000 t | Western Africa |
| 2020s | 43 1000 t | 61.5 1000 t | 18.5 1000 t | Zambia |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) β processing, Western Africa or Zambia?
- Zambia, at 67 1000 t against 39 1000 t in Western Africa as of 2023.
- What is the difference in sugar (raw equivalent) β processing between Western Africa and Zambia?
- 28 1000 t, with Zambia ahead.
- How many years of comparable data are there for Western Africa and Zambia?
- 14 years are reported by both, from 2010 to 2023.
- How do Western Africa and Zambia rank globally for sugar (raw equivalent) β processing?
- Western Africa ranks 30th and Zambia ranks 28th of 31 groups.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) β 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.