Sugar cane — Food in Côte d'Ivoire
Côte d'Ivoire: Sugar cane — Food was 63 1000 t in 2023. ◆ Volatile
Sugar cane — Food in Côte d'Ivoire, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Côte d'Ivoire recorded 63 1000 t for sugar cane — food in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 293.8% over ten years.
Over the whole period, sugar cane — food in Côte d'Ivoire peaked at 63 1000 t in 2021 and was at its lowest, 0 1000 t, in 2019.
Côte d'Ivoire ranks 14th of 25 groups 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13 1000 t | 0 1000 t | 32 1000 t | 10 |
| 2020s | 49.25 1000 t | 8 1000 t | 63 1000 t | 4 |
Countries ranked near Côte d'Ivoire
- 11 Cameroon 232 1000 t compare
- 12 Bangladesh 231 1000 t compare
- 13 Philippines 217 1000 t compare
- 14 Uganda 158 1000 t compare
- 15 Mozambique 142 1000 t compare
- 15 Ghana 142 1000 t compare
- 17 China, Taiwan Province of 81 1000 t compare
- 17 China 81 1000 t compare
More agriculture & rural data for Côte d'Ivoire
- Swine / pigs — Stocks 472,572 An (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 673.2 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 300,399 An (2024)
- Fat of pigs — Production 807.84 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 300,399 An (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 45 kg/An (2024)
- Meat of pig with the bone, fresh or chilled — Production 13,464 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 300,399 An (2024)
- Bananas — Area harvested 12,086 ha (2024)
- Unmanufactured tobacco — Production 8,087 t (2024)
Frequently asked questions
- What is sugar cane — food in Côte d'Ivoire?
- Sugar cane — food in Côte d'Ivoire was 63 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar cane — food recorded in Côte d'Ivoire?
- The highest recorded value was 63 1000 t in 2021.
- What is the lowest sugar cane — food recorded in Côte d'Ivoire?
- The lowest recorded value was 0 1000 t in 2019.
- How does Côte d'Ivoire rank for sugar cane — food?
- Côte d'Ivoire ranks 14th out of 25 groups with data for 2023.
- Is sugar cane — food rising or falling in Côte d'Ivoire?
- Over the last ten years it is up 293.8%. The long-run trend across the full record is volatile.
- Where does this Côte d'Ivoire data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar cane — Food. 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.