Cassava and products — Production in Guinea-Bissau
Guinea-Bissau: Cassava and products — Production was 57 1000 t in 2023. ▼ Falling
Cassava and products — Production in Guinea-Bissau, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for cassava and products — production in Guinea-Bissau is 57 1000 t, measured in 2023.
The figure is up 5.6% on the previous year and up 147.8% over ten years.
Over the whole period, cassava and products — production in Guinea-Bissau peaked at 68 1000 t in 2010 and was at its lowest, 23 1000 t, in 2013.
Guinea-Bissau ranks 44th of 73 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 52 1000 t | 23 1000 t | 68 1000 t | 10 |
| 2020s | 53.5 1000 t | 49 1000 t | 57 1000 t | 4 |
Countries ranked near Guinea-Bissau
More agriculture & rural data for Guinea-Bissau
- Agriculture, forestry, and fishing, value added (current US$), annual 13.52 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.4063 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 456.57 current US$ per person (2025)
- Rural population, annual growth rate 1.17 % change on previous year (2025)
- Rural population, per unit of GDP 0.0005 units per US$ of GDP (2025)
- Rural population, per capita 0.5335 units per person (2025)
- Agriculture share gdp 40.63 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 40.63 (2025)
- Agricultural raw materials exports 31.5% (2018)
- Agricultural raw materials imports 1.2% (2018)
Frequently asked questions
- What is cassava and products — production in Guinea-Bissau?
- Cassava and products — production in Guinea-Bissau was 57 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cassava and products — production recorded in Guinea-Bissau?
- The highest recorded value was 68 1000 t in 2010.
- What is the lowest cassava and products — production recorded in Guinea-Bissau?
- The lowest recorded value was 23 1000 t in 2013.
- How does Guinea-Bissau rank for cassava and products — production?
- Guinea-Bissau ranks 44th out of 73 countries with data for 2023.
- Is cassava and products — production rising or falling in Guinea-Bissau?
- Over the last ten years it is up 147.8%. The long-run trend across the full record is falling.
- Where does this Guinea-Bissau data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cassava and products — Production. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.