Argentina vs Cuba: Sugar (Raw Equivalent) — Production
Sugar (Raw Equivalent) — Production over time
- Argentina
- Cuba
How they compare
Argentina currently reports 1,711 1000 t against 1,211 1000 t in Cuba, a difference of 500 1000 t.
That makes Argentina's figure about 1.4 times Cuba's.
Across all 10 years both countries report, Argentina has been ahead every year.
Argentina ranks 22nd and Cuba ranks 25th of 127 countries.
Argentina has averaged higher in every one of the 1 decades both report.
Frequently asked questions
- Which has higher sugar (raw equivalent) — production, Argentina or Cuba?
- Argentina, at 1,711 1000 t against 1,211 1000 t in Cuba as of 2023.
- What is the difference in sugar (raw equivalent) — production between Argentina and Cuba?
- 500 1000 t, with Argentina ahead.
- How many years of comparable data are there for Argentina and Cuba?
- 10 years are reported by both, from 2010 to 2019.
- How do Argentina and Cuba rank globally for sugar (raw equivalent) — production?
- Argentina ranks 22nd and Cuba ranks 25th of 127 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Sugar (Raw Equivalent) — Production. 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.