Sugar cane — Fat supply quantity in Philippines

Philippines: Sugar cane — Fat supply quantity was 285.79 t in 2023. ◆ Volatile

Latest (2023)
285.79 t
Change on year
down 7.7%
World rank
17th
of 80 countries
All-time high
346.86 t
in 2021
All-time low
10.01 t
in 2010
Years of data
14
2010–2023

Sugar cane — Fat supply quantity in Philippines, 2010–2023

01002003002010201620232010: 10 t2011: 15.8 t2012: 13.4 t2013: 13.7 t2014: 14 t2015: 12.8 t2016: 12.5 t2017: 16.4 t2018: 13.8 t2019: 11.6 t2020: 20.1 t2021: 346.9 t2022: 309.6 t2023: 285.8 t

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

Analysis

The most recent figure for sugar cane — fat supply quantity in Philippines is 285.79 t, measured in 2023.

Compared with earlier readings it is down 7.7% on the previous year and up 1,981.5% over ten years.

Over the whole period, sugar cane — fat supply quantity in Philippines peaked at 346.86 t in 2021 and was at its lowest, 10.01 t, in 2010.

That places Philippines 17th out of 80 countries with data for 2023, putting it in the top quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 13.39 t 10.01 t 16.35 t 10
2020s 240.6 t 20.14 t 346.86 t 4

Countries ranked near Philippines

  1. 14 Sri Lanka 318.25 t compare
  2. 15 Cameroon 306.4 t compare
  3. 16 Bangladesh 304.61 t compare
  4. 18 Viet Nam 264 t compare
  5. 19 Uganda 208.82 t compare
  6. 20 Ghana 187.81 t compare

See the full ranking of 107 places →

More agriculture & rural data for Philippines

All data for Philippines →

Frequently asked questions

What is sugar cane — fat supply quantity in Philippines?
Sugar cane — fat supply quantity in Philippines was 285.79 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar cane — fat supply quantity recorded in Philippines?
The highest recorded value was 346.86 t in 2021.
What is the lowest sugar cane — fat supply quantity recorded in Philippines?
The lowest recorded value was 10.01 t in 2010.
How does Philippines rank for sugar cane — fat supply quantity?
Philippines ranks 17th out of 80 countries with data for 2023.
Is sugar cane — fat supply quantity rising or falling in Philippines?
Over the last ten years it is up 1,981.5%. The long-run trend across the full record is volatile.
Where does this Philippines data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar cane — Fat supply quantity (t). 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
Sugar cane — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
107 places, 1,371 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.