Sugar cane — Processing in Senegal

Senegal: Sugar cane — Processing was 1,162 1000 t in 2023. ▲ Rising

Latest (2023)
1,162 1000 t
Change on year
down 4.3%
World rank
47th
of 86 countries
All-time high
1,319 1000 t
in 2018
All-time low
850 1000 t
in 2010
Years of data
14
2010–2023

Sugar cane — Processing in Senegal, 2010–2023

05001.0k1.5k2010201620232010: 850 1000 t2011: 880 1000 t2012: 900 1000 t2013: 890 1000 t2014: 940 1000 t2015: 1.1k 1000 t2016: 1.1k 1000 t2017: 1.3k 1000 t2018: 1.3k 1000 t2019: 1.3k 1000 t2020: 1.2k 1000 t2021: 1.2k 1000 t2022: 1.2k 1000 t2023: 1.2k 1000 t

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

Analysis

Senegal recorded 1,162 1000 t for sugar cane — processing in 2023.

Compared with earlier readings it is down 4.3% on the previous year and up 30.6% over ten years.

Over the whole period, sugar cane — processing in Senegal peaked at 1,319 1000 t in 2018 and was at its lowest, 850 1000 t, in 2010.

That places Senegal 47th out of 86 countries with data for 2023, putting it 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 1,063 1000 t 850 1000 t 1,319 1000 t 10
2020s 1,202 1000 t 1,162 1000 t 1,237 1000 t 4

Countries ranked near Senegal

  1. 44 Nepal 1,299 1000 t compare
  2. 45 Melanesia 1,288 1000 t compare
  3. 46 Panama 1,261 1000 t compare
  4. 48 Democratic Republic of the Congo 1,130 1000 t compare
  5. 49 Angola 1,120 1000 t compare
  6. 50 Lao People's Democratic Republic 1,033 1000 t compare

See the full ranking of 113 places →

More agriculture & rural data for Senegal

All data for Senegal →

Frequently asked questions

What is sugar cane — processing in Senegal?
Sugar cane — processing in Senegal was 1,162 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar cane — processing recorded in Senegal?
The highest recorded value was 1,319 1000 t in 2018.
What is the lowest sugar cane — processing recorded in Senegal?
The lowest recorded value was 850 1000 t in 2010.
How does Senegal rank for sugar cane — processing?
Senegal ranks 47th out of 86 countries with data for 2023.
Is sugar cane — processing rising or falling in Senegal?
Over the last ten years it is up 30.6%. The long-run trend across the full record is rising.
Where does this Senegal 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.