Spices and condiments — Magnesium supply — Value in Guyana
Guyana: Spices and condiments — Magnesium supply — Value was 77 mg/cap/d in 2023. ◆ Volatile
Spices and condiments — Magnesium supply — Value in Guyana, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in mg/cap/d.
Analysis
Guyana recorded 77 mg/cap/d for spices and condiments — magnesium supply — value in 2023.
The figure is down 2.5% on the previous year and up 327.8% over ten years.
Over the whole period, spices and condiments — magnesium supply — value in Guyana peaked at 79 mg/cap/d in 2022 and was at its lowest, 15 mg/cap/d, in 2010.
Guyana ranks 1st of 177 countries on this measure, in the top 10%.
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 | 36.9 mg/cap/d | 15 mg/cap/d | 69 mg/cap/d | 10 |
| 2020s | 75.5 mg/cap/d | 70 mg/cap/d | 79 mg/cap/d | 4 |
Countries ranked near Guyana
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 spices and condiments — magnesium supply — value in Guyana?
- Spices and condiments — magnesium supply — value in Guyana was 77 mg/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest spices and condiments — magnesium supply — value recorded in Guyana?
- The highest recorded value was 79 mg/cap/d in 2022.
- What is the lowest spices and condiments — magnesium supply — value recorded in Guyana?
- The lowest recorded value was 15 mg/cap/d in 2010.
- How does Guyana rank for spices and condiments — magnesium supply — value?
- Guyana ranks 1st out of 177 countries with data for 2023.
- Is spices and condiments — magnesium supply — value rising or falling in Guyana?
- Over the last ten years it is up 327.8%. 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 Spices and condiments — Magnesium supply — Value. 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
The dataset presents average daily per capita macro and micro nutrient availability by country and by FAO/WHO GIFT food groups (that are different from those used for the Food Balance Sheets), expressed in grams/milligrams/micrograms/kcal per capita per day. The population numbers used to calculate these statistics can be found in the Supply Utilization Accounts (SUA) dataset of FAOSTAT, as Total Population. Food availability quantities are derived from the SUA dataset. SUAs present a comprehensive picture of the pattern of a country's food supply and utilization during a specified reference period. The SUA 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 capita 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.