falsefalseN/A
2022
PRODUCT COMPLEXITY IN Sugar Preserved Foods
-1.1Rnk 856 / 1025
2018
Imports
falseWorld Rnk 203 / 214
Flag Rnk 967 / 1018
2022
ECONOMIC COMPLEXITY of Guinea
-2.2Rnk 132 / 133

About

Imports In 2022, Guinea imported $477 in Sugar Preserved Foods, becoming the 203rd largest importer of Sugar Preserved Foods in the world. At the same year, Sugar Preserved Foods was the 967th most imported product in Guinea. Guinea imports Sugar Preserved Foods primarily from: United Arab Emirates ($477).

Latest Trends

Jul 2024

Subnational Monthly Trade

View
Flow
Y-AXIS SCALE

For a full breakdown of trade patterns, visit the trend explorer or the product in country profile.

The following visualization shows the latest trends on Sugar Preserved Foods. Countries are shown based on data availability.

* Using January 2020 exchange rates when trade data is reported in local currency.

Explore Latest Trends

Subscribe today to OEC pro and access the latest data

Sign Up

Historical Data

Trade Balance

Color
IMPORTS (2022)$477

In 2022, Guinea imported $477 in Sugar Preserved Foods, mainly from United Arab Emirates ($477).

Explore Visualizations

Export Destinations (NaN)

Import Origins (NaN)

Market Growth

Flow

Change in Exports by Market (undefined - undefined)

Market Concentration

View
Flow
Type
In 2022, Guinea's main exporting competitors in Sugar Preserved Foods were:
In 2022, Guinea's main importing competitors in Sugar Preserved Foods were:

Explore Visualizations

Trade Value of Sugar Preserved Foods by Exporters

Potential Exports

Potential Exports

Flow
View
TOP EXPORT POTENTIALUnited States+ $388
TOP IMPORT POTENTIALChina+ $413

Sugar Preserved Foods’s highest export potential is United States. With an export gap of $388.   Sugar Preserved Foods’s highest import potential is China with an import gap of $413.

See methodology.

Subscribe today to OEC pro and access the latest data

Sign Up

Have questions, comments, or concerns?
Send us an e-mail: support@oec.world
Follow @OECtoday on
Created, Designed, and Developed by:
In collaboration with