Sugar cane — Processing in Sierra Leone

Sierra Leone: Sugar cane — Processing was 115 1000 t in 2023. ▲ Rising

Latest (2023)
115 1000 t
Change on year
up 25.0%
World rank
70th
of 86 countries
All-time high
115 1000 t
in 2023
All-time low
68 1000 t
in 2010
Years of data
14
2010–2023

Sugar cane — Processing in Sierra Leone, 2010–2023

02550751001252010201620232010: 68 1000 t2011: 69 1000 t2012: 69 1000 t2013: 69 1000 t2014: 69 1000 t2015: 69 1000 t2016: 69 1000 t2017: 69 1000 t2018: 73 1000 t2019: 73 1000 t2020: 69 1000 t2021: 69 1000 t2022: 92 1000 t2023: 115 1000 t

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

Analysis

Sierra Leone recorded 115 1000 t for sugar cane — processing in 2023. That is the highest value across all 14 years on record.

The figure is up 25.0% on the previous year and up 66.7% over ten years.

Over the whole period, sugar cane — processing in Sierra Leone peaked at 115 1000 t in 2023 and was at its lowest, 68 1000 t, in 2010.

That places Sierra Leone 70th out of 86 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 69.7 1000 t 68 1000 t 73 1000 t 10
2020s 86.25 1000 t 69 1000 t 115 1000 t 4

Countries ranked near Sierra Leone

  1. 67 Gabon 217 1000 t compare
  2. 68 Uruguay 189 1000 t compare
  3. 69 Liberia 180 1000 t compare
  4. 71 Rwanda 96 1000 t compare
  5. 72 Barbados 70 1000 t compare
  6. 73 Bahamas 60 1000 t compare

See the full ranking of 113 places →

More agriculture & rural data for Sierra Leone

All data for Sierra Leone →

Frequently asked questions

What is sugar cane — processing in Sierra Leone?
Sugar cane — processing in Sierra Leone was 115 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar cane — processing recorded in Sierra Leone?
The highest recorded value was 115 1000 t in 2023.
What is the lowest sugar cane — processing recorded in Sierra Leone?
The lowest recorded value was 68 1000 t in 2010.
How does Sierra Leone rank for sugar cane — processing?
Sierra Leone ranks 70th out of 86 countries with data for 2023.
Is sugar cane — processing rising or falling in Sierra Leone?
Over the last ten years it is up 66.7%. The long-run trend across the full record is rising.
Where does this Sierra Leone 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.