Sugar (Raw Equivalent) — Production in Jamaica
Jamaica: Sugar (Raw Equivalent) — Production was 35 1000 t in 2023. ▼ Falling
Sugar (Raw Equivalent) — Production in Jamaica, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for sugar (raw equivalent) — production in Jamaica is 35 1000 t, measured in 2023. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 10.3% on the previous year and down 70.8% over ten years.
Over the whole period, sugar (raw equivalent) — production in Jamaica peaked at 143 1000 t in 2014 and was at its lowest, 35 1000 t, in 2023.
Jamaica ranks 90th of 127 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 107.4 1000 t | 59 1000 t | 143 1000 t | 10 |
| 2020s | 39.5 1000 t | 35 1000 t | 44 1000 t | 4 |
Countries ranked near Jamaica
- 87 Romania 53 1000 t compare
- 88 Kazakhstan 52 1000 t compare
- 89 China, Taiwan Province of 45 1000 t compare
- 91 Papua New Guinea 32 1000 t compare
- 92 Burkina Faso 30 1000 t compare
- 93 Nigeria 28 1000 t compare
More agriculture & rural data for Jamaica
- Agriculture share gdp 8.74 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.74 (2025)
- Agricultural raw materials exports 0.1% (2023)
- Agricultural raw materials imports 0.9% (2023)
- Rural population 40.6% (2025)
- Rural population growth -1.3% (2025)
- Rural population 1.15 million (2025)
- Agriculture, forestry, and fishing, value added 8.7% (2025)
- Agriculture, forestry, and fishing, value added 1.99 billion current US$ (2025)
- Bananas — Production 62,998 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — production in Jamaica?
- Sugar (raw equivalent) — production in Jamaica was 35 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — production recorded in Jamaica?
- The highest recorded value was 143 1000 t in 2014.
- What is the lowest sugar (raw equivalent) — production recorded in Jamaica?
- The lowest recorded value was 35 1000 t in 2023.
- How does Jamaica rank for sugar (raw equivalent) — production?
- Jamaica ranks 90th out of 127 countries with data for 2023.
- Is sugar (raw equivalent) — production rising or falling in Jamaica?
- Over the last ten years it is down 70.8%. The long-run trend across the full record is falling.
- Where does this Jamaica 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
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.