Vegetables, other — Production in Guyana

Guyana: Vegetables, other — Production was 207 1000 t in 2023. ▲ Rising

Latest (2023)
207 1000 t
Change on year
up 1.0%
World rank
111th
of 181 countries
All-time high
212 1000 t
in 2018
All-time low
35 1000 t
in 2011
Years of data
14
2010–2023

Vegetables, other — Production in Guyana, 2010–2023

501001502002010201620232010: 78 1000 t2011: 35 1000 t2012: 42 1000 t2013: 49 1000 t2014: 95 1000 t2015: 180 1000 t2016: 172 1000 t2017: 194 1000 t2018: 212 1000 t2019: 185 1000 t2020: 196 1000 t2021: 197 1000 t2022: 205 1000 t2023: 207 1000 t

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

Analysis

In 2023, vegetables, other — production in Guyana stood at 207 1000 t.

Compared with earlier readings it is up 1.0% on the previous year and up 322.4% over ten years.

Over the whole period, vegetables, other — production in Guyana peaked at 212 1000 t in 2018 and was at its lowest, 35 1000 t, in 2011.

That places Guyana 111th out of 181 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 124.2 1000 t 35 1000 t 212 1000 t 10
2020s 201.25 1000 t 196 1000 t 207 1000 t 4

Countries ranked near Guyana

  1. 108 Paraguay 225 1000 t compare
  2. 109 Costa Rica 223 1000 t compare
  3. 110 Mozambique 218 1000 t compare
  4. 111 Republic of Moldova 207 1000 t compare
  5. 113 Mongolia 182 1000 t compare
  6. 114 Finland 179 1000 t compare

See the full ranking of 212 places →

More agriculture & rural data for Guyana

All data for Guyana →

Frequently asked questions

What is vegetables, other — production in Guyana?
Vegetables, other — production in Guyana was 207 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest vegetables, other — production recorded in Guyana?
The highest recorded value was 212 1000 t in 2018.
What is the lowest vegetables, other — production recorded in Guyana?
The lowest recorded value was 35 1000 t in 2011.
How does Guyana rank for vegetables, other — production?
Guyana ranks 111th out of 181 countries with data for 2023.
Is vegetables, other — production rising or falling in Guyana?
Over the last ten years it is up 322.4%. The long-run trend across the full record is rising.
Where does this Guyana data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Vegetables, other — 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
Vegetables, other — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
212 places, 2,895 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.