Sugar beet — Losses in Russian Federation

Russian Federation: Sugar beet — Losses was 497 1000 t in 2023. ▲ Rising

Latest (2023)
497 1000 t
Change on year
unchanged
World rank
5th
of 67 countries
All-time high
553 1000 t
in 2019
All-time low
223 1000 t
in 2010
Years of data
14
2010–2023

Sugar beet — Losses in Russian Federation, 2010–2023

02004006002010201620232010: 223 1000 t2011: 476 1000 t2012: 451 1000 t2013: 413 1000 t2014: 341 1000 t2015: 397 1000 t2016: 522 1000 t2017: 528 1000 t2018: 428 1000 t2019: 553 1000 t2020: 345 1000 t2021: 419 1000 t2022: 497 1000 t2023: 497 1000 t

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

Analysis

Russian Federation recorded 497 1000 t for sugar beet — losses in 2023.

Compared with earlier readings it is up 20.3% over ten years.

Over the whole period, sugar beet — losses in Russian Federation peaked at 553 1000 t in 2019 and was at its lowest, 223 1000 t, in 2010.

Russian Federation ranks 5th of 67 countries on this measure, in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 433.2 1000 t 223 1000 t 553 1000 t 10
2020s 439.5 1000 t 345 1000 t 497 1000 t 4

Countries ranked near Russian Federation

  1. 2 France 1,648 1000 t compare
  2. 3 Türkiye 1,147 1000 t compare
  3. 4 Egypt 568 1000 t compare
  4. 6 China, mainland 450 1000 t compare
  5. 6 China 450 1000 t compare
  6. 8 United Kingdom of Great Britain and Northern Ireland 416 1000 t compare

See the full ranking of 93 places →

More agriculture & rural data for Russian Federation

All data for Russian Federation →

Frequently asked questions

What is sugar beet — losses in Russian Federation?
Sugar beet — losses in Russian Federation was 497 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar beet — losses recorded in Russian Federation?
The highest recorded value was 553 1000 t in 2019.
What is the lowest sugar beet — losses recorded in Russian Federation?
The lowest recorded value was 223 1000 t in 2010.
How does Russian Federation rank for sugar beet — losses?
Russian Federation ranks 5th out of 67 countries with data for 2023.
Is sugar beet — losses rising or falling in Russian Federation?
Over the last ten years it is up 20.3%. The long-run trend across the full record is rising.
Where does this Russian Federation data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar beet — Losses. 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
Sugar beet — Losses
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
93 places, 1,123 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.