Sugar cane — Fat supply quantity in Timor-Leste
Timor-Leste: Sugar cane — Fat supply quantity was 0 t in 2023. ▬ Flat
Sugar cane — Fat supply quantity in Timor-Leste, 2016–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sugar cane — fat supply quantity in Timor-Leste is 0 t, measured in 2023. That is the highest value across all 5 years on record.
That places Timor-Leste 51st out of 80 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0 t | 0 t | 0 t | 2 |
| 2020s | 0 t | 0 t | 0 t | 3 |
Countries ranked near Timor-Leste
- 51 Cuba 0 t
- 51 Libya 0 t compare
- 51 Vanuatu 0 t
- 51 Jordan 0 t
- 51 Lesotho 0 t compare
- 51 Seychelles 0 t compare
- 51 Iceland 0 t compare
- 51 Iraq 0 t compare
- 51 Georgia 0 t compare
- 51 China, Hong Kong SAR 0 t
- 51 Malta 0 t compare
- 51 Republic of Moldova 0 t compare
- 51 Belarus 0 t compare
- 51 Congo 0 t compare
- 51 Cyprus 0 t compare
- 51 Lebanon 0 t compare
- 51 Papua New Guinea 0 t compare
- 51 Yemen 0 t compare
- 51 Malaysia 0 t compare
- 51 Myanmar 0 t compare
- 51 Sweden 0 t compare
- 51 New Zealand 0 t compare
- 51 Cambodia 0 t compare
- 51 Kazakhstan 0 t compare
- 51 Peru 0 t compare
- 51 Indonesia 0 t compare
- 51 Colombia 0 t compare
- 51 Australia and New Zealand 0 t compare
- 51 Melanesia 0 t compare
More agriculture & rural data for Timor-Leste
- Sheep and Goat Meat — Yield/Carcass Weight 10 kg/An (2024)
- Pulses, Total — Yield 1,413 kg/ha (2024)
- Pulses, Total — Production 10,780 t (2024)
- Roots and Tubers, Total — Area harvested 16,385 ha (2024)
- Roots and Tubers, Total — Yield 3,095 kg/ha (2024)
- Roots and Tubers, Total — Production 50,708 t (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 42,336 An (2024)
- Vegetables Primary — Area harvested 17,870 ha (2024)
- Sheep and Goats — Stocks 184,192 An (2024)
- Pulses, Total — Area harvested 7,627 ha (2024)
Frequently asked questions
- What is sugar cane — fat supply quantity in Timor-Leste?
- Sugar cane — fat supply quantity in Timor-Leste was 0 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar cane — fat supply quantity recorded in Timor-Leste?
- The highest recorded value was 0 t in 2016.
- What is the lowest sugar cane — fat supply quantity recorded in Timor-Leste?
- The lowest recorded value was 0 t in 2016.
- How does Timor-Leste rank for sugar cane — fat supply quantity?
- Timor-Leste ranks 51st out of 80 countries with data for 2023.
- Where does this Timor-Leste data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar cane — Fat supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.