Sugar cane — Processing in Jamaica

Jamaica: Sugar cane — Processing was 365 1000 t in 2023. ▼ Falling

Latest (2023)
365 1000 t
Change on year
down 9.0%
World rank
62nd
of 86 countries
All-time high
1,669 1000 t
in 2014
All-time low
365 1000 t
in 2023
Years of data
14
2010–2023

Sugar cane — Processing in Jamaica, 2010–2023

5001.0k1.5k2010201620232010: 1.2k 1000 t2011: 1.4k 1000 t2012: 1.3k 1000 t2013: 1.2k 1000 t2014: 1.7k 1000 t2015: 1.5k 1000 t2016: 924 1000 t2017: 945 1000 t2018: 894 1000 t2019: 609 1000 t2020: 453 1000 t2021: 417 1000 t2022: 401 1000 t2023: 365 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

In 2023, sugar cane — processing in Jamaica stood at 365 1000 t. That is the lowest value across all 14 years on record.

That represents a change of down 9.0% on the previous year and down 69.7% over ten years.

Over the whole period, sugar cane — processing in Jamaica peaked at 1,669 1000 t in 2014 and was at its lowest, 365 1000 t, in 2023.

That places Jamaica 62nd out of 86 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,160 1000 t 609 1000 t 1,669 1000 t 10
2020s 409 1000 t 365 1000 t 453 1000 t 4

Countries ranked near Jamaica

  1. 59 Sri Lanka 516 1000 t compare
  2. 60 China, Taiwan Province of 406 1000 t compare
  3. 61 Nigeria 382 1000 t compare
  4. 63 Burkina Faso 300 1000 t compare
  5. 64 Papua New Guinea 288 1000 t compare
  6. 65 Morocco 263 1000 t compare

See the full ranking of 113 places →

More agriculture & rural data for Jamaica

All data for Jamaica →

Frequently asked questions

What is sugar cane — processing in Jamaica?
Sugar cane — processing in Jamaica was 365 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar cane — processing recorded in Jamaica?
The highest recorded value was 1,669 1000 t in 2014.
What is the lowest sugar cane — processing recorded in Jamaica?
The lowest recorded value was 365 1000 t in 2023.
How does Jamaica rank for sugar cane — processing?
Jamaica ranks 62nd out of 86 countries with data for 2023.
Is sugar cane — processing rising or falling in Jamaica?
Over the last ten years it is down 69.7%. The long-run trend across the full record is falling.
Where does this Jamaica 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

Indicator
Sugar cane — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
113 places, 1,542 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.