Citrus, Other — Residuals in Guatemala

Guatemala: Citrus, Other — Residuals was 35 1000 t in 2023. ▼ Falling

Latest (2023)
35 1000 t
Change on year
down 2.8%
World rank
2nd
of 179 countries
All-time high
44 1000 t
in 2010
All-time low
35 1000 t
in 2023
Years of data
14
2010–2023

Citrus, Other — Residuals in Guatemala, 2010–2023

0102030402010201620232010: 44 1000 t2011: 44 1000 t2012: 38 1000 t2013: 38 1000 t2014: 38 1000 t2015: 37 1000 t2016: 38 1000 t2017: 38 1000 t2018: 39 1000 t2019: 37 1000 t2020: 37 1000 t2021: 36 1000 t2022: 36 1000 t2023: 35 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Guatemala recorded 35 1000 t for citrus, other — residuals in 2023. That is the lowest value across all 14 years on record.

The figure is down 2.8% on the previous year and down 7.9% over ten years.

Over the whole period, citrus, other — residuals in Guatemala peaked at 44 1000 t in 2010 and was at its lowest, 35 1000 t, in 2023.

That places Guatemala 2nd out of 179 countries with data for 2023, putting it in the top 10%.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 39.1 1000 t 37 1000 t 44 1000 t 10
2020s 36 1000 t 35 1000 t 37 1000 t 4

Countries ranked near Guatemala

  1. 1 Iran (Islamic Republic of) 331 1000 t compare
  2. 3 China, Taiwan Province of 25 1000 t compare
  3. 3 China 25 1000 t compare
  4. 5 Côte d'Ivoire 19 1000 t compare

See the full ranking of 210 places →

More agriculture & rural data for Guatemala

All data for Guatemala →

Frequently asked questions

What is citrus, other — residuals in Guatemala?
Citrus, other — residuals in Guatemala was 35 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest citrus, other — residuals recorded in Guatemala?
The highest recorded value was 44 1000 t in 2010.
What is the lowest citrus, other — residuals recorded in Guatemala?
The lowest recorded value was 35 1000 t in 2023.
How does Guatemala rank for citrus, other — residuals?
Guatemala ranks 2nd out of 179 countries with data for 2023.
Is citrus, other — residuals rising or falling in Guatemala?
Over the last ten years it is down 7.9%. The long-run trend across the full record is falling.
Where does this Guatemala data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Citrus, Other — Residuals. Statizoid updates them automatically from the source API.

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Citrus, Other — Residuals in Guatemala. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/citrus-other-residuals/guatemala/

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About this data

Indicator
Citrus, Other — Residuals
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
210 places, 2,849 data points, 2010–2023
Last refreshed

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.