Sugar Crops — Processing in Viet Nam

Viet Nam: Sugar Crops — Processing was 10,529 1000 t in 2023. ▼ Falling

Latest (2023)
10,529 1000 t
Change on year
up 6.9%
World rank
24th
of 128 countries
All-time high
17,650 1000 t
in 2013
All-time low
9,024 1000 t
in 2021
Years of data
14
2010–2023

Sugar Crops — Processing in Viet Nam, 2010–2023

05.0k10.0k15.0k20.0k2010201620232010: 13.5k 1000 t2011: 13.1k 1000 t2012: 16.3k 1000 t2013: 17.6k 1000 t2014: 15.6k 1000 t2015: 15.4k 1000 t2016: 14.1k 1000 t2017: 14.6k 1000 t2018: 15.2k 1000 t2019: 13.6k 1000 t2020: 10.1k 1000 t2021: 9.0k 1000 t2022: 9.9k 1000 t2023: 10.5k 1000 t

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

Analysis

In 2023, sugar crops — processing in Viet Nam stood at 10,529 1000 t.

Compared with earlier readings it is up 6.9% on the previous year and down 40.3% over ten years.

Over the whole period, sugar crops — processing in Viet Nam peaked at 17,650 1000 t in 2013 and was at its lowest, 9,024 1000 t, in 2021.

That places Viet Nam 24th out of 128 countries with data for 2023, putting it in the top quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 14,908 1000 t 13,100 1000 t 17,650 1000 t 10
2020s 9,868 1000 t 9,024 1000 t 10,529 1000 t 4

Countries ranked near Viet Nam

  1. 21 Cuba 13,155 1000 t compare
  2. 22 Caribbean 11,123 1000 t compare
  3. 23 Iran (Islamic Republic of) 10,537 1000 t compare
  4. 25 Ukraine 10,272 1000 t compare
  5. 26 Peru 9,421 1000 t compare
  6. 27 Myanmar 8,857 1000 t compare

See the full ranking of 159 places →

More agriculture & rural data for Viet Nam

All data for Viet Nam →

Frequently asked questions

What is sugar crops — processing in Viet Nam?
Sugar crops — processing in Viet Nam was 10,529 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar crops — processing recorded in Viet Nam?
The highest recorded value was 17,650 1000 t in 2013.
What is the lowest sugar crops — processing recorded in Viet Nam?
The lowest recorded value was 9,024 1000 t in 2021.
How does Viet Nam rank for sugar crops — processing?
Viet Nam ranks 24th out of 128 countries with data for 2023.
Is sugar crops — processing rising or falling in Viet Nam?
Over the last ten years it is down 40.3%. The long-run trend across the full record is falling.
Where does this Viet Nam data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar Crops — 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 Crops — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
159 places, 2,157 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.