Oranges, Mandarines — Production in Guyana

Guyana: Oranges, Mandarines — Production was 27 1000 t in 2023. ◆ Volatile

Latest (2023)
27 1000 t
Change on year
up 12.5%
World rank
72nd
of 129 countries
All-time high
27 1000 t
in 2023
All-time low
1 1000 t
in 2012
Years of data
14
2010–2023

Oranges, Mandarines — Production in Guyana, 2010–2023

01020302010201620232010: 7 1000 t2011: 3 1000 t2012: 1 1000 t2013: 3 1000 t2014: 4 1000 t2015: 10 1000 t2016: 2 1000 t2017: 8 1000 t2018: 22 1000 t2019: 23 1000 t2020: 24 1000 t2021: 24 1000 t2022: 24 1000 t2023: 27 1000 t

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

Analysis

The most recent figure for oranges, mandarines — production in Guyana is 27 1000 t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 12.5% on the previous year and up 800.0% over ten years.

Over the whole period, oranges, mandarines — production in Guyana peaked at 27 1000 t in 2023 and was at its lowest, 1 1000 t, in 2012.

Guyana ranks 72nd of 129 countries on this measure, 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

DecadeAverage LowestHighest Years
2010s 8.3 1000 t 1 1000 t 23 1000 t 10
2020s 24.75 1000 t 24 1000 t 27 1000 t 4

Countries ranked near Guyana

  1. 69 Côte d'Ivoire 41 1000 t compare
  2. 69 Ethiopia 41 1000 t compare
  3. 71 Cyprus 33 1000 t compare
  4. 73 Bhutan 21 1000 t compare
  5. 74 Suriname 14 1000 t compare
  6. 75 Montenegro 12 1000 t compare

See the full ranking of 160 places →

More agriculture & rural data for Guyana

All data for Guyana →

Frequently asked questions

What is oranges, mandarines — production in Guyana?
Oranges, mandarines — production in Guyana was 27 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest oranges, mandarines — production recorded in Guyana?
The highest recorded value was 27 1000 t in 2023.
What is the lowest oranges, mandarines — production recorded in Guyana?
The lowest recorded value was 1 1000 t in 2012.
How does Guyana rank for oranges, mandarines — production?
Guyana ranks 72nd out of 129 countries with data for 2023.
Is oranges, mandarines — production rising or falling in Guyana?
Over the last ten years it is up 800.0%. 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 Oranges, Mandarines — 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

Indicator
Oranges, Mandarines — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
160 places, 2,034 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.