Sugar & Sweeteners β Processing in Iran (Islamic Republic of)
Iran (Islamic Republic of): Sugar & Sweeteners β Processing was 174 1000 t in 2023. β² Rising
Sugar & Sweeteners β Processing in Iran (Islamic Republic of), 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar & sweeteners β processing in Iran (Islamic Republic of) stood at 174 1000 t.
Compared with earlier readings it is up 2.4% on the previous year and up 59.6% over ten years.
Over the whole period, sugar & sweeteners β processing in Iran (Islamic Republic of) peaked at 196 1000 t in 2020 and was at its lowest, 108 1000 t, in 2012.
That places Iran (Islamic Republic of) 35th out of 125 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 118.8 1000 t | 108 1000 t | 153 1000 t | 10 |
| 2020s | 166.5 1000 t | 126 1000 t | 196 1000 t | 4 |
Countries ranked near Iran (Islamic Republic of)
More agriculture & rural data for Iran (Islamic Republic of)
- Meat of pig with the bone, fresh or chilled β Producing 0 An (2006)
- Edible offal of pigs, fresh, chilled or frozen β Production 0 t (1990)
- Edible offal of pigs, fresh, chilled or frozen β Producing 0 An (2006)
- Swine / pigs β Stocks 0 An (1992)
- Tomatoes β Area harvested 68,517 ha (2024)
- Tomatoes β Yield 47,156 kg/ha (2024)
- Fat of pigs β Production 0 t (1990)
- Tomatoes β Production 3.23 million t (2024)
- Meat of pig with the bone, fresh or chilled β Production 0 t (2006)
- Unmanufactured tobacco β Production 20,948 t (2024)
Frequently asked questions
- What is sugar & sweeteners β processing in Iran (Islamic Republic of)?
- Sugar & sweeteners β processing in Iran (Islamic Republic of) was 174 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar & sweeteners β processing recorded in Iran (Islamic Republic of)?
- The highest recorded value was 196 1000 t in 2020.
- What is the lowest sugar & sweeteners β processing recorded in Iran (Islamic Republic of)?
- The lowest recorded value was 108 1000 t in 2012.
- How does Iran (Islamic Republic of) rank for sugar & sweeteners β processing?
- Iran (Islamic Republic of) ranks 35th out of 125 countries with data for 2023.
- Is sugar & sweeteners β processing rising or falling in Iran (Islamic Republic of)?
- Over the last ten years it is up 59.6%. The long-run trend across the full record is rising.
- Where does this Iran (Islamic Republic of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar & Sweeteners β Processing. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.