Sugar beet — Losses in Ecuador
Ecuador: Sugar beet — Losses was 0 1000 t in 2023. ▬ Flat
Sugar beet — Losses in Ecuador, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for sugar beet — losses in Ecuador is 0 1000 t, measured in 2023. That is the highest value across all 14 years on record.
Over the whole period, sugar beet — losses in Ecuador peaked at 0 1000 t in 2010 and was at its lowest, 0 1000 t, in 2010.
That places Ecuador 46th out of 67 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 1000 t | 0 1000 t | 0 1000 t | 10 |
| 2020s | 0 1000 t | 0 1000 t | 0 1000 t | 4 |
Countries ranked near Ecuador
- 43 Albania 1 1000 t compare
- 43 Dominican Republic 1 1000 t compare
- 43 Caribbean 1 1000 t compare
- 46 Bahrain 0 1000 t compare
- 46 Afghanistan 0 1000 t compare
- 46 Uzbekistan 0 1000 t compare
- 46 North Macedonia 0 1000 t compare
- 46 Israel 0 1000 t compare
- 46 Bosnia and Herzegovina 0 1000 t compare
- 46 Estonia 0 1000 t compare
- 46 Algeria 0 1000 t compare
- 46 Georgia 0 1000 t compare
- 46 Ireland 0 1000 t compare
- 46 Bulgaria 0 1000 t compare
- 46 Latvia 0 1000 t compare
- 46 Greece 0 1000 t compare
- 46 Uruguay 0 1000 t compare
- 46 Slovenia 0 1000 t compare
- 46 Congo 0 1000 t compare
- 46 Nicaragua 0 1000 t compare
- 46 Lebanon 0 1000 t compare
- 46 Denmark 0 1000 t compare
- 46 Portugal 0 1000 t compare
- 46 Mexico 0 1000 t compare
More agriculture & rural data for Ecuador
- Agriculture share gdp 9.7 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.7 (2025)
- Agricultural raw materials exports 3.9% (2024)
- Agricultural raw materials imports 0.7% (2024)
- Rural population 36.6% (2025)
- Rural population growth 0.4% (2025)
- Rural population 6.70 million (2025)
- Agriculture, forestry, and fishing, value added 9.7% (2025)
- Agriculture, forestry, and fishing, value added 12.64 billion current US$ (2025)
- Bananas — Production 7.59 million t (2024)
Frequently asked questions
- What is sugar beet — losses in Ecuador?
- Sugar beet — losses in Ecuador was 0 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar beet — losses recorded in Ecuador?
- The highest recorded value was 0 1000 t in 2010.
- What is the lowest sugar beet — losses recorded in Ecuador?
- The lowest recorded value was 0 1000 t in 2010.
- How does Ecuador rank for sugar beet — losses?
- Ecuador ranks 46th out of 67 countries with data for 2023.
- Where does this Ecuador data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar beet — Losses. 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.