Sugar (Raw Equivalent) β Production in Dominican Republic
Dominican Republic: Sugar (Raw Equivalent) β Production was 471 1000 t in 2023. β² Rising
Sugar (Raw Equivalent) β Production in Dominican Republic, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar (raw equivalent) β production in Dominican Republic stood at 471 1000 t.
Compared with earlier readings it is down 25.7% on the previous year and down 13.4% over ten years.
Over the whole period, sugar (raw equivalent) β production in Dominican Republic peaked at 634 1000 t in 2022 and was at its lowest, 408 1000 t, in 2016.
Dominican Republic ranks 40th 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 532.6 1000 t | 408 1000 t | 625 1000 t | 10 |
| 2020s | 580.75 1000 t | 471 1000 t | 634 1000 t | 4 |
Countries ranked near Dominican Republic
More agriculture & rural data for Dominican Republic
- Agriculture share gdp 4.6 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.6 (2025)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
- Rural population 27.5% (2025)
- Rural population growth 0.4% (2025)
- Rural population 3.17 million (2025)
- Agriculture, forestry, and fishing, value added 4.6% (2025)
- Agriculture, forestry, and fishing, value added 5.86 billion current US$ (2025)
- Bananas β Production 2.04 million t (2024)
Frequently asked questions
- What is sugar (raw equivalent) β production in Dominican Republic?
- Sugar (raw equivalent) β production in Dominican Republic was 471 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) β production recorded in Dominican Republic?
- The highest recorded value was 634 1000 t in 2022.
- What is the lowest sugar (raw equivalent) β production recorded in Dominican Republic?
- The lowest recorded value was 408 1000 t in 2016.
- How does Dominican Republic rank for sugar (raw equivalent) β production?
- Dominican Republic ranks 40th out of 127 countries with data for 2023.
- Is sugar (raw equivalent) β production rising or falling in Dominican Republic?
- Over the last ten years it is down 13.4%. The long-run trend across the full record is rising.
- Where does this Dominican Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) β Production. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.