Sugar (Raw Equivalent) — Protein supply quantity in Guatemala
Guatemala: Sugar (Raw Equivalent) — Protein supply quantity was 2,569 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Protein supply quantity in Guatemala, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sugar (raw equivalent) — protein supply quantity in Guatemala is 2,569 t, measured in 2023.
Compared with earlier readings it is down 5.0% on the previous year and up 522.6% over ten years.
Over the whole period, sugar (raw equivalent) — protein supply quantity in Guatemala peaked at 3,887 t in 2020 and was at its lowest, 0 t, in 2010.
That places Guatemala 4th out of 182 countries with data for 2023, putting it in the top 10%.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 644.48 t | 0 t | 2,940 t | 10 |
| 2020s | 3,171 t | 2,569 t | 3,887 t | 4 |
Countries ranked near Guatemala
More agriculture & rural data for Guatemala
- Agriculture share gdp 9.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.55 (2025)
- Agricultural raw materials exports 2.9% (2024)
- Agricultural raw materials imports 1.8% (2024)
- Rural population 43.7% (2025)
- Rural population growth 0.7% (2025)
- Rural population 8.17 million (2025)
- Agriculture, forestry, and fishing, value added 9.6% (2025)
- Agriculture, forestry, and fishing, value added 11.78 billion current US$ (2025)
- Bananas — Production 2.84 million t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — protein supply quantity in Guatemala?
- Sugar (raw equivalent) — protein supply quantity in Guatemala was 2,569 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — protein supply quantity recorded in Guatemala?
- The highest recorded value was 3,887 t in 2020.
- What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Guatemala?
- The lowest recorded value was 0 t in 2010.
- How does Guatemala rank for sugar (raw equivalent) — protein supply quantity?
- Guatemala ranks 4th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — protein supply quantity rising or falling in Guatemala?
- Over the last ten years it is up 522.6%. The long-run trend across the full record is volatile.
- Where does this Guatemala data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Protein supply quantity (t). 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.