Sugar (Raw Equivalent) — Processing in El Salvador
El Salvador: Sugar (Raw Equivalent) — Processing was 32 1000 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Processing in El Salvador, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar (raw equivalent) — processing in El Salvador stood at 32 1000 t.
That represents a change of down 8.6% on the previous year and up 700.0% over ten years.
Over the whole period, sugar (raw equivalent) — processing in El Salvador peaked at 35 1000 t in 2022 and was at its lowest, 4 1000 t, in 2010.
That places El Salvador 42nd out of 100 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 | 4.5 1000 t | 4 1000 t | 6 1000 t | 10 |
| 2020s | 26.25 1000 t | 19 1000 t | 35 1000 t | 4 |
Countries ranked near El Salvador
- 39 Lao People's Democratic Republic 39 1000 t compare
- 40 Jordan 38 1000 t compare
- 41 Saudi Arabia 37 1000 t compare
- 43 Brazil 31 1000 t compare
- 43 Uganda 31 1000 t compare
- 45 China, Taiwan Province of 30 1000 t compare
More agriculture & rural data for El Salvador
- Agriculture share gdp 4.4 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.4 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 2.0% (2024)
- Rural population 24.5% (2025)
- Rural population growth -1.4% (2025)
- Rural population 1.56 million (2025)
- Agriculture, forestry, and fishing, value added 4.4% (2025)
- Agriculture, forestry, and fishing, value added 1.62 billion current US$ (2025)
- Bananas — Production 20,054 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — processing in El Salvador?
- Sugar (raw equivalent) — processing in El Salvador was 32 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — processing recorded in El Salvador?
- The highest recorded value was 35 1000 t in 2022.
- What is the lowest sugar (raw equivalent) — processing recorded in El Salvador?
- The lowest recorded value was 4 1000 t in 2010.
- How does El Salvador rank for sugar (raw equivalent) — processing?
- El Salvador ranks 42nd out of 100 countries with data for 2023.
- Is sugar (raw equivalent) — processing rising or falling in El Salvador?
- Over the last ten years it is up 700.0%. The long-run trend across the full record is volatile.
- Where does this El Salvador data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — 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
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.