Sugar cane — Processing in Oceania

Oceania: Sugar cane — Processing was 30,122 1000 t in 2023. ▲ Rising

Latest (2023)
30,122 1000 t
Change on year
up 1.1%
Rank
15th
of 27 groups
All-time high
35,029 1000 t
in 2017
All-time low
26,305 1000 t
in 2011
Years of data
14
2010–2023

Sugar cane — Processing in Oceania, 2010–2023

010.0k20.0k30.0k40.0k2010201620232010: 31.7k 1000 t2011: 26.3k 1000 t2012: 26.5k 1000 t2013: 29.1k 1000 t2014: 30.9k 1000 t2015: 33.2k 1000 t2016: 34.8k 1000 t2017: 35.0k 1000 t2018: 33.5k 1000 t2019: 34.1k 1000 t2020: 30.9k 1000 t2021: 31.1k 1000 t2022: 29.8k 1000 t2023: 30.1k 1000 t

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

Analysis

In 2023, sugar cane — processing in Oceania stood at 30,122 1000 t.

That represents a change of up 1.1% on the previous year and up 3.4% over ten years.

Over the whole period, sugar cane — processing in Oceania peaked at 35,029 1000 t in 2017 and was at its lowest, 26,305 1000 t, in 2011.

Oceania ranks 15th of 27 groups 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

DecadeAverage LowestHighest Years
2010s 31,521 1000 t 26,305 1000 t 35,029 1000 t 10
2020s 30,495 1000 t 29,807 1000 t 31,138 1000 t 4

Countries ranked near Oceania

  1. 12 Guatemala 24,983 1000 t compare
  2. 13 Philippines 19,310 1000 t compare
  3. 14 Argentina 14,931 1000 t compare
  4. 15 Cuba 13,155 1000 t compare
  5. 16 Caribbean 11,123 1000 t compare
  6. 17 Viet Nam 10,529 1000 t compare
  7. 18 Egypt 9,858 1000 t compare

See the full ranking of 113 places →

More agriculture & rural data for Oceania

All data for Oceania →

Frequently asked questions

What is sugar cane — processing in Oceania?
Sugar cane — processing in Oceania was 30,122 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar cane — processing recorded in Oceania?
The highest recorded value was 35,029 1000 t in 2017.
What is the lowest sugar cane — processing recorded in Oceania?
The lowest recorded value was 26,305 1000 t in 2011.
How does Oceania rank for sugar cane — processing?
Oceania ranks 15th out of 27 groups with data for 2023.
Is sugar cane — processing rising or falling in Oceania?
Over the last ten years it is up 3.4%. The long-run trend across the full record is rising.
Where does this Oceania 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.