Fruits - Excluding Wine — Production in Guyana
Guyana: Fruits - Excluding Wine — Production was 320 1000 t in 2023. ◆ Volatile
Fruits - Excluding Wine — Production in Guyana, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for fruits - excluding wine — production in Guyana is 320 1000 t, measured in 2023. That is the highest value across all 14 years on record.
The figure is up 3.9% on the previous year and up 553.1% over ten years.
Over the whole period, fruits - excluding wine — production in Guyana peaked at 320 1000 t in 2023 and was at its lowest, 30 1000 t, in 2011.
That places Guyana 111th out of 180 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 147.4 1000 t | 30 1000 t | 310 1000 t | 10 |
| 2020s | 303.5 1000 t | 289 1000 t | 320 1000 t | 4 |
Countries ranked near Guyana
- 108 United Arab Emirates 378 1000 t compare
- 109 Switzerland 361 1000 t compare
- 110 Bulgaria 329 1000 t compare
- 112 Senegal 303 1000 t compare
- 113 North Macedonia 287 1000 t compare
- 113 El Salvador 287 1000 t compare
More agriculture & rural data for Guyana
- Agriculture share gdp 7.73 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 7.73 (2025)
- Agricultural raw materials exports 0.1% (2025)
- Agricultural raw materials imports 0.1% (2025)
- Rural population 73.5% (2025)
- Rural population growth 0.6% (2025)
- Rural population 614,522 (2025)
- Agriculture, forestry, and fishing, value added 7.7% (2025)
- Agriculture, forestry, and fishing, value added 2.10 billion current US$ (2025)
- Bananas — Production 21,136 t (2024)
Frequently asked questions
- What is fruits - excluding wine — production in Guyana?
- Fruits - excluding wine — production in Guyana was 320 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fruits - excluding wine — production recorded in Guyana?
- The highest recorded value was 320 1000 t in 2023.
- What is the lowest fruits - excluding wine — production recorded in Guyana?
- The lowest recorded value was 30 1000 t in 2011.
- How does Guyana rank for fruits - excluding wine — production?
- Guyana ranks 111th out of 180 countries with data for 2023.
- Is fruits - excluding wine — production rising or falling in Guyana?
- Over the last ten years it is up 553.1%. The long-run trend across the full record is volatile.
- Where does this Guyana data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fruits - Excluding Wine — 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.