Sugar (Raw Equivalent) — Production in Brazil

Brazil: Sugar (Raw Equivalent) — Production was 45,753 1000 t in 2023. ▬ Flat

Latest (2023)
45,753 1000 t
Change on year
up 13.8%
World rank
1st
of 127 countries
All-time high
45,753 1000 t
in 2023
All-time low
27,732 1000 t
in 2019
Years of data
14
2010–2023

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

010.0k20.0k30.0k40.0k50.0k2010201620232010: 39.9k 1000 t2011: 37.6k 1000 t2012: 40.2k 1000 t2013: 39.5k 1000 t2014: 37.3k 1000 t2015: 35.2k 1000 t2016: 40.5k 1000 t2017: 40.4k 1000 t2018: 30.4k 1000 t2019: 27.7k 1000 t2020: 38.4k 1000 t2021: 36.0k 1000 t2022: 40.2k 1000 t2023: 45.8k 1000 t

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

Analysis

The most recent figure for sugar (raw equivalent) — production in Brazil is 45,753 1000 t, measured in 2023. That is the highest value across all 14 years on record.

That represents a change of up 13.8% on the previous year and up 15.8% over ten years.

Over the whole period, sugar (raw equivalent) — production in Brazil peaked at 45,753 1000 t in 2023 and was at its lowest, 27,732 1000 t, in 2019.

That places Brazil 1st out of 127 countries with data for 2023, putting it in the top 10%.

Averages by decade

DecadeAverage LowestHighest Years
2010s 36,879 1000 t 27,732 1000 t 40,534 1000 t 10
2020s 40,092 1000 t 35,958 1000 t 45,753 1000 t 4

Countries ranked near Brazil

  1. 2 India 37,000 1000 t compare
  2. 3 Thailand 10,269 1000 t compare
  3. 4 China 9,945 1000 t compare

See the full ranking of 158 places →

More agriculture & rural data for Brazil

All data for Brazil →

Frequently asked questions

What is sugar (raw equivalent) — production in Brazil?
Sugar (raw equivalent) — production in Brazil was 45,753 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — production recorded in Brazil?
The highest recorded value was 45,753 1000 t in 2023.
What is the lowest sugar (raw equivalent) — production recorded in Brazil?
The lowest recorded value was 27,732 1000 t in 2019.
How does Brazil rank for sugar (raw equivalent) — production?
Brazil ranks 1st out of 127 countries with data for 2023.
Is sugar (raw equivalent) — production rising or falling in Brazil?
Over the last ten years it is up 15.8%. The long-run trend across the full record is flat.
Where does this Brazil 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.