Citrus, Other — Processing in Central America
Central America: Citrus, Other — Processing was 119 1000 t in 2023. ▲ Rising
Citrus, Other — Processing in Central America, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for citrus, other — processing in Central America is 119 1000 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 0.8% on the previous year and up 105.2% over ten years.
Over the whole period, citrus, other — processing in Central America peaked at 119 1000 t in 2023 and was at its lowest, 58 1000 t, in 2013.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 81.4 1000 t | 58 1000 t | 113 1000 t | 10 |
| 2020s | 115.5 1000 t | 111 1000 t | 119 1000 t | 4 |
Countries ranked near Central America
- 1 Mexico 102 1000 t compare
- 2 Iran (Islamic Republic of) 57 1000 t compare
- 3 Côte d'Ivoire 19 1000 t compare
- 4 China, Taiwan Province of 17 1000 t compare
- 4 Guatemala 17 1000 t compare
- 4 China 17 1000 t compare
More agriculture & rural data for Central America
- Meat of pig with the bone, fresh or chilled — Production 2.05 million t (2024)
- Unmanufactured tobacco — Production 67,514 t (2024)
- Bananas — Area harvested 215,845 ha (2024)
- Bananas — Production 9.27 million t (2024)
- Unmanufactured tobacco — Area harvested 32,019 ha (2024)
- Tomatoes — Production 5.12 million t (2024)
- Tomatoes — Yield 50,692 kg/ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 25.03 million An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 82 kg/An (2024)
- Tomatoes — Area harvested 100,964 ha (2024)
Frequently asked questions
- What is citrus, other — processing in Central America?
- Citrus, other — processing in Central America was 119 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest citrus, other — processing recorded in Central America?
- The highest recorded value was 119 1000 t in 2023.
- What is the lowest citrus, other — processing recorded in Central America?
- The lowest recorded value was 58 1000 t in 2013.
- How does Central America rank for citrus, other — processing?
- Central America ranks 2nd out of 18 groups with data for 2023.
- Is citrus, other — processing rising or falling in Central America?
- Over the last ten years it is up 105.2%. The long-run trend across the full record is rising.
- Where does this Central America data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Processing. 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.