Sugar (Raw Equivalent) — Production in Oceania

Oceania: Sugar (Raw Equivalent) — Production was 4,360 1000 t in 2023. ▬ Flat

Latest (2023)
4,360 1000 t
Change on year
up 1.1%
Rank
18th
of 31 groups
All-time high
5,295 1000 t
in 2016
All-time low
3,816 1000 t
in 2011
Years of data
14
2010–2023

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

02.0k4.0k6.0k2010201620232010: 4.7k 1000 t2011: 3.8k 1000 t2012: 3.9k 1000 t2013: 4.6k 1000 t2014: 4.7k 1000 t2015: 5.1k 1000 t2016: 5.3k 1000 t2017: 5.0k 1000 t2018: 4.7k 1000 t2019: 4.9k 1000 t2020: 4.5k 1000 t2021: 4.5k 1000 t2022: 4.3k 1000 t2023: 4.4k 1000 t

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

Analysis

Oceania recorded 4,360 1000 t for sugar (raw equivalent) — production in 2023.

That represents a change of up 1.1% on the previous year and down 4.5% over ten years.

Over the whole period, sugar (raw equivalent) — production in Oceania peaked at 5,295 1000 t in 2016 and was at its lowest, 3,816 1000 t, in 2011.

Oceania ranks 18th of 31 groups on this measure, in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 4,658 1000 t 3,816 1000 t 5,295 1000 t 10
2020s 4,412 1000 t 4,313 1000 t 4,506 1000 t 4

Countries ranked near Oceania

  1. 15 Egypt 2,600 1000 t compare
  2. 16 Guatemala 2,548 1000 t compare
  3. 17 Indonesia 2,271 1000 t compare
  4. 18 Philippines 2,000 1000 t compare
  5. 19 Colombia 1,957 1000 t compare
  6. 20 Ukraine 1,850 1000 t compare
  7. 21 Viet Nam 1,790 1000 t compare

See the full ranking of 158 places →

More agriculture & rural data for Oceania

All data for Oceania →

Frequently asked questions

What is sugar (raw equivalent) — production in Oceania?
Sugar (raw equivalent) — production in Oceania was 4,360 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — production recorded in Oceania?
The highest recorded value was 5,295 1000 t in 2016.
What is the lowest sugar (raw equivalent) — production recorded in Oceania?
The lowest recorded value was 3,816 1000 t in 2011.
How does Oceania rank for sugar (raw equivalent) — production?
Oceania ranks 18th out of 31 groups with data for 2023.
Is sugar (raw equivalent) — production rising or falling in Oceania?
Over the last ten years it is down 4.5%. The long-run trend across the full record is flat.
Where does this Oceania 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.