Sugar (Raw Equivalent) β Production in Trinidad and Tobago
Trinidad and Tobago: Sugar (Raw Equivalent) β Production was 0 1000 t in 2014. β¬ Flat
Sugar (Raw Equivalent) β Production in Trinidad and Tobago, 2010β2014
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for sugar (raw equivalent) β production in Trinidad and Tobago is 0 1000 t, measured in 2014. That is the highest value across all 5 years on record.
That places Trinidad and Tobago 100th out of 115 countries with data for 2014, putting it in the bottom quarter.
Countries ranked near Trinidad and Tobago
- 99 Malaysia 1 1000 t compare
- 100 Djibouti 0 1000 t compare
- 100 Uzbekistan, Republic of 0 1000 t compare
- 100 North Macedonia 0 1000 t compare
- 100 Grenada 0 1000 t compare
- 100 Iceland 0 1000 t
- 100 Georgia 0 1000 t compare
- 100 Iraq 0 1000 t compare
- 100 Algeria 0 1000 t compare
- 100 Ireland 0 1000 t compare
- 100 Antigua and Barbuda 0 1000 t compare
- 100 Greece 0 1000 t compare
- 100 Norway 0 1000 t
- 100 Lebanon 0 1000 t compare
- 100 Portugal 0 1000 t compare
- 100 Ghana 0 1000 t compare
More agriculture & rural data for Trinidad and Tobago
- Agriculture, forestry, and fishing, value added (current US$), annual -4.75 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0078 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 145.68 current US$ per person (2024)
- Rural population, annual growth rate -0.0602 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.4603 units per person (2025)
- Agriculture share gdp 0.7776 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.7776 (2024)
- Agricultural raw materials exports 0.0% (2024)
- Agricultural raw materials imports 0.4% (2024)
Frequently asked questions
- What is sugar (raw equivalent) β production in Trinidad and Tobago?
- Sugar (raw equivalent) β production in Trinidad and Tobago was 0 1000 t in 2014, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) β production recorded in Trinidad and Tobago?
- The highest recorded value was 0 1000 t in 2010.
- What is the lowest sugar (raw equivalent) β production recorded in Trinidad and Tobago?
- The lowest recorded value was 0 1000 t in 2010.
- How does Trinidad and Tobago rank for sugar (raw equivalent) β production?
- Trinidad and Tobago ranks 100th out of 115 countries with data for 2014.
- Where does this Trinidad and Tobago 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 5 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.