Sugar (Raw Equivalent) — Food in Solomon Islands
Solomon Islands: Sugar (Raw Equivalent) — Food was 9 1000 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Food in Solomon Islands, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for sugar (raw equivalent) — food in Solomon Islands is 9 1000 t, measured in 2023.
That represents a change of down 18.2% on the previous year and up 125.0% over ten years.
Over the whole period, sugar (raw equivalent) — food in Solomon Islands peaked at 11 1000 t in 2022 and was at its lowest, 4 1000 t, in 2011.
Solomon Islands ranks 156th of 182 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 6.2 1000 t | 4 1000 t | 8 1000 t | 10 |
| 2020s | 10 1000 t | 9 1000 t | 11 1000 t | 4 |
Countries ranked near Solomon Islands
- 153 Maldives 12 1000 t compare
- 154 Montenegro 11 1000 t compare
- 154 Barbados 11 1000 t compare
- 156 Bhutan 9 1000 t compare
- 156 China, Macao SAR 9 1000 t compare
- 156 Cabo Verde 9 1000 t compare
- 156 Micronesia 9 1000 t compare
- 156 Iceland 9 1000 t compare
More agriculture & rural data for Solomon Islands
- Agriculture share gdp 29.73 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.73 (2024)
- Agricultural raw materials exports 73.3% (2018)
- Agricultural raw materials imports 0.7% (2018)
- Rural population 68.7% (2025)
- Rural population growth 1.4% (2025)
- Rural population 576,071 (2025)
- Agriculture, forestry, and fishing, value added 29.7% (2024)
- Agriculture, forestry, and fishing, value added 470.85 million current US$ (2024)
- Bananas — Production 320.13 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — food in Solomon Islands?
- Sugar (raw equivalent) — food in Solomon Islands was 9 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — food recorded in Solomon Islands?
- The highest recorded value was 11 1000 t in 2022.
- What is the lowest sugar (raw equivalent) — food recorded in Solomon Islands?
- The lowest recorded value was 4 1000 t in 2011.
- How does Solomon Islands rank for sugar (raw equivalent) — food?
- Solomon Islands ranks 156th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — food rising or falling in Solomon Islands?
- Over the last ten years it is up 125.0%. The long-run trend across the full record is rising.
- Where does this Solomon Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Food. 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.