Sugar Crops — Losses in Sierra Leone

Sierra Leone: Sugar Crops — Losses was 4 1000 t in 2023. ▬ Flat

Latest (2023)
4 1000 t
Change on year
unchanged
World rank
99th
of 142 countries
All-time high
4 1000 t
in 2010
All-time low
4 1000 t
in 2010
Years of data
14
2010–2023

Sugar Crops — Losses in Sierra Leone, 2010–2023

012342010201620232010: 4 1000 t2011: 4 1000 t2012: 4 1000 t2013: 4 1000 t2014: 4 1000 t2015: 4 1000 t2016: 4 1000 t2017: 4 1000 t2018: 4 1000 t2019: 4 1000 t2020: 4 1000 t2021: 4 1000 t2022: 4 1000 t2023: 4 1000 t

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

Analysis

In 2023, sugar crops — losses in Sierra Leone stood at 4 1000 t. That is the highest value across all 14 years on record.

That represents a change of unchanged over ten years.

Over the whole period, sugar crops — losses in Sierra Leone peaked at 4 1000 t in 2010 and was at its lowest, 4 1000 t, in 2010.

Sierra Leone ranks 99th of 142 countries on this measure, in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 4 1000 t 4 1000 t 4 1000 t 10
2020s 4 1000 t 4 1000 t 4 1000 t 4

Countries ranked near Sierra Leone

  1. 97 Azerbaijan 5 1000 t compare
  2. 97 Tunisia 5 1000 t compare
  3. 99 Turkmenistan 4 1000 t compare
  4. 99 Barbados 4 1000 t compare
  5. 102 Afghanistan 3 1000 t compare
  6. 102 Armenia 3 1000 t compare
  7. 102 Bahamas 3 1000 t compare
  8. 102 Venezuela (Bolivarian Republic of) 3 1000 t compare
  9. 102 Romania 3 1000 t compare

See the full ranking of 173 places →

More agriculture & rural data for Sierra Leone

All data for Sierra Leone →

Frequently asked questions

What is sugar crops — losses in Sierra Leone?
Sugar crops — losses in Sierra Leone was 4 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar crops — losses recorded in Sierra Leone?
The highest recorded value was 4 1000 t in 2010.
What is the lowest sugar crops — losses recorded in Sierra Leone?
The lowest recorded value was 4 1000 t in 2010.
How does Sierra Leone rank for sugar crops — losses?
Sierra Leone ranks 99th out of 142 countries with data for 2023.
Is sugar crops — losses rising or falling in Sierra Leone?
Over the last ten years it is unchanged. The long-run trend across the full record is flat.
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 Crops — Losses. Statizoid updates them automatically from the source API.

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Sugar Crops — Losses in Sierra Leone. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/sugar-crops-losses/sierra-leone/

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About this data

Indicator
Sugar Crops — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
173 places, 2,239 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.