Sugar (Raw Equivalent) — Production in Belize

Belize: Sugar (Raw Equivalent) — Production was 146 1000 t in 2023. ▲ Rising

Latest (2023)
146 1000 t
Change on year
down 18.4%
World rank
65th
of 127 countries
All-time high
198 1000 t
in 2019
All-time low
88 1000 t
in 2010
Years of data
14
2010–2023

Sugar (Raw Equivalent) — Production in Belize, 2010–2023

0501001502002010201620232010: 88 1000 t2011: 99 1000 t2012: 115 1000 t2013: 118 1000 t2014: 123 1000 t2015: 142 1000 t2016: 146 1000 t2017: 178 1000 t2018: 178 1000 t2019: 198 1000 t2020: 144 1000 t2021: 178 1000 t2022: 179 1000 t2023: 146 1000 t

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

Analysis

Belize recorded 146 1000 t for sugar (raw equivalent) — production in 2023.

Compared with earlier readings it is down 18.4% on the previous year and up 23.7% over ten years.

Over the whole period, sugar (raw equivalent) — production in Belize peaked at 198 1000 t in 2019 and was at its lowest, 88 1000 t, in 2010.

Belize ranks 65th of 127 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 138.5 1000 t 88 1000 t 198 1000 t 10
2020s 161.75 1000 t 144 1000 t 179 1000 t 4

Countries ranked near Belize

  1. 62 Lao People's Democratic Republic 155 1000 t compare
  2. 62 Mozambique 155 1000 t compare
  3. 64 Panama 148 1000 t compare
  4. 66 Senegal 141 1000 t compare
  5. 67 Angola 140 1000 t compare
  6. 67 Fiji 140 1000 t compare

See the full ranking of 158 places →

More agriculture & rural data for Belize

All data for Belize →

Frequently asked questions

What is sugar (raw equivalent) — production in Belize?
Sugar (raw equivalent) — production in Belize was 146 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — production recorded in Belize?
The highest recorded value was 198 1000 t in 2019.
What is the lowest sugar (raw equivalent) — production recorded in Belize?
The lowest recorded value was 88 1000 t in 2010.
How does Belize rank for sugar (raw equivalent) — production?
Belize ranks 65th out of 127 countries with data for 2023.
Is sugar (raw equivalent) — production rising or falling in Belize?
Over the last ten years it is up 23.7%. The long-run trend across the full record is rising.
Where does this Belize data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Production. 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 (Raw Equivalent) — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
158 places, 2,135 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.