Sugar Crops — Fat supply quantity in Americas
Americas: Sugar Crops — Fat supply quantity was 4,633 t in 2023. ▲ Rising
Sugar Crops — Fat supply quantity in Americas, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar crops — fat supply quantity in Americas stood at 4,633 t.
The figure is up 7.7% on the previous year and up 3.2% over ten years.
Over the whole period, sugar crops — fat supply quantity in Americas peaked at 4,958 t in 2019 and was at its lowest, 4,179 t, in 2010.
Americas ranks 11th of 28 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 4,547 t | 4,179 t | 4,958 t | 10 |
| 2020s | 4,418 t | 4,246 t | 4,633 t | 4 |
Countries ranked near Americas
- 8 Nigeria 942.56 t compare
- 9 Democratic Republic of the Congo 830.08 t compare
- 10 Iran (Islamic Republic of) 753.93 t compare
- 11 Pakistan 643.62 t compare
- 12 United Republic of Tanzania 482.14 t compare
- 13 Lao People's Democratic Republic 369.39 t compare
- 14 Sri Lanka 318.25 t compare
More agriculture & rural data for Americas
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (2024)
- Tomatoes — Production 25.19 million t (2024)
- Unmanufactured tobacco — Area harvested 532,819 ha (2024)
- Tomatoes — Yield 63,435 kg/ha (2024)
- Tomatoes — Area harvested 397,122 ha (2024)
- Unmanufactured tobacco — Production 1.02 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 267.48 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 25.17 million t (2024)
- Bananas — Area harvested 1.37 million ha (2024)
- Swine / pigs — Stocks 191.53 million An (2024)
Frequently asked questions
- What is sugar crops — fat supply quantity in Americas?
- Sugar crops — fat supply quantity in Americas was 4,633 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar crops — fat supply quantity recorded in Americas?
- The highest recorded value was 4,958 t in 2019.
- What is the lowest sugar crops — fat supply quantity recorded in Americas?
- The lowest recorded value was 4,179 t in 2010.
- How does Americas rank for sugar crops — fat supply quantity?
- Americas ranks 11th out of 28 groups with data for 2023.
- Is sugar crops — fat supply quantity rising or falling in Americas?
- Over the last ten years it is up 3.2%. The long-run trend across the full record is rising.
- Where does this Americas data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar Crops — Fat supply quantity (t). 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.