Burkina Faso vs Papua New Guinea: Sugar (Raw Equivalent) — Production
Sugar (Raw Equivalent) — Production over time
- Burkina Faso
- Papua New Guinea
How they compare
Papua New Guinea currently reports 32 1000 t against 30 1000 t in Burkina Faso, a difference of 2 1000 t.
That makes Papua New Guinea's figure about 1.1 times Burkina Faso's.
The two have swapped places 3 times across 14 shared years of data; in 2010 it was Burkina Faso ahead.
Burkina Faso ranks 101st and Papua New Guinea ranks 100th of 137 countries.
Papua New Guinea has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | Burkina Faso | Papua New Guinea | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 32.2 1000 t | 35.1 1000 t | 2.9 1000 t | Papua New Guinea |
| 2020s | 28.75 1000 t | 34 1000 t | 5.25 1000 t | Papua New Guinea |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher sugar (raw equivalent) — production, Burkina Faso or Papua New Guinea?
- Papua New Guinea, at 32 1000 t against 30 1000 t in Burkina Faso as of 2023.
- What is the difference in sugar (raw equivalent) — production between Burkina Faso and Papua New Guinea?
- 2 1000 t, with Papua New Guinea ahead.
- How many years of comparable data are there for Burkina Faso and Papua New Guinea?
- 14 years are reported by both, from 2010 to 2023.
- How do Burkina Faso and Papua New Guinea rank globally for sugar (raw equivalent) — production?
- Burkina Faso ranks 101st and Papua New Guinea ranks 100th of 137 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.