Sugar (Raw Equivalent) — Export quantity in Guyana
Guyana: Sugar (Raw Equivalent) — Export quantity was 42 1000 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Export quantity in Guyana, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar (raw equivalent) — export quantity in Guyana stood at 42 1000 t.
That represents a change of up 61.5% on the previous year and down 73.9% over ten years.
Over the whole period, sugar (raw equivalent) — export quantity in Guyana peaked at 282 1000 t in 2012 and was at its lowest, 26 1000 t, in 2022.
That places Guyana 71st out of 169 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 165.9 1000 t | 67 1000 t | 282 1000 t | 10 |
| 2020s | 41.25 1000 t | 26 1000 t | 51 1000 t | 4 |
Countries ranked near Guyana
- 68 Serbia 65 1000 t compare
- 69 Finland 59 1000 t compare
- 70 Malawi 58 1000 t compare
- 71 Kazakhstan 42 1000 t compare
- 73 Switzerland 38 1000 t compare
- 74 Azerbaijan 36 1000 t compare
- 74 Mozambique 36 1000 t compare
More agriculture & rural data for Guyana
- Agriculture share gdp 7.73 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 7.73 (2025)
- Agricultural raw materials exports 0.1% (2025)
- Agricultural raw materials imports 0.1% (2025)
- Rural population 73.5% (2025)
- Rural population growth 0.6% (2025)
- Rural population 614,522 (2025)
- Agriculture, forestry, and fishing, value added 7.7% (2025)
- Agriculture, forestry, and fishing, value added 2.10 billion current US$ (2025)
- Bananas — Production 21,136 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — export quantity in Guyana?
- Sugar (raw equivalent) — export quantity in Guyana was 42 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — export quantity recorded in Guyana?
- The highest recorded value was 282 1000 t in 2012.
- What is the lowest sugar (raw equivalent) — export quantity recorded in Guyana?
- The lowest recorded value was 26 1000 t in 2022.
- How does Guyana rank for sugar (raw equivalent) — export quantity?
- Guyana ranks 71st out of 169 countries with data for 2023.
- Is sugar (raw equivalent) — export quantity rising or falling in Guyana?
- Over the last ten years it is down 73.9%. The long-run trend across the full record is volatile.
- Where does this Guyana data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Export quantity. 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.