Sugar cane — Processing in Democratic Republic of the Congo
Democratic Republic of the Congo: Sugar cane — Processing was 1,130 1000 t in 2023. ▲ Rising
Sugar cane — Processing in Democratic Republic of the Congo, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Democratic Republic of the Congo recorded 1,130 1000 t for sugar cane — processing in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is unchanged over ten years.
Over the whole period, sugar cane — processing in Democratic Republic of the Congo peaked at 1,803 1000 t in 2020 and was at its lowest, 1,130 1000 t, in 2013.
Democratic Republic of the Congo ranks 48th of 86 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,226 1000 t | 1,130 1000 t | 1,319 1000 t | 10 |
| 2020s | 1,310 1000 t | 1,130 1000 t | 1,803 1000 t | 4 |
Countries ranked near Democratic Republic of the Congo
More agriculture & rural data for Democratic Republic of the Congo
- Sugar Crops Primary — Production 2.51 million t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 2,776 t (2024)
- Cabbages — Production 20,358 t (2024)
- Cabbages — Yield 17,120 kg/ha (2024)
- Cabbages — Area harvested 1,189 ha (2024)
- Vegetables Primary — Production 602,503 t (2024)
- Vegetables Primary — Yield 6,532 kg/ha (2024)
- Vegetables Primary — Area harvested 92,238 ha (2024)
- Sheep and Goat Meat — Production 21,151 t (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 1.90 million An (2024)
Frequently asked questions
- What is sugar cane — processing in Democratic Republic of the Congo?
- Sugar cane — processing in Democratic Republic of the Congo was 1,130 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar cane — processing recorded in Democratic Republic of the Congo?
- The highest recorded value was 1,803 1000 t in 2020.
- What is the lowest sugar cane — processing recorded in Democratic Republic of the Congo?
- The lowest recorded value was 1,130 1000 t in 2013.
- How does Democratic Republic of the Congo rank for sugar cane — processing?
- Democratic Republic of the Congo ranks 48th out of 86 countries with data for 2023.
- Is sugar cane — processing rising or falling in Democratic Republic of the Congo?
- Over the last ten years it is unchanged. The long-run trend across the full record is rising.
- Where does this Democratic Republic of the Congo data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar cane — Processing. 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.