Sugar Crops — Fat supply quantity in Syrian Arab Republic

Syrian Arab Republic: Sugar Crops — Fat supply quantity was 0.03 t in 2023. ◆ Volatile

Latest (2023)
0.03 t
Change on year
down 88.5%
Rank
27th
of 34 regions
All-time high
0.26 t
in 2022
All-time low
0 t
in 2010
Years of data
11
2010–2023

Sugar Crops — Fat supply quantity in Syrian Arab Republic, 2010–2023

00.10.20.32010201620232010: 0 t2011: 0 t2012: 0 t2013: 0 t2014: 0 t2015: 0 t2016: 0 t2017: 0 t2018: 0 t2022: 0.26 t2023: 0.03 t

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

Analysis

In 2023, sugar crops — fat supply quantity in Syrian Arab Republic stood at 0.03 t.

That represents a change of down 88.5% on the previous year.

Over the whole period, sugar crops — fat supply quantity in Syrian Arab Republic peaked at 0.26 t in 2022 and was at its lowest, 0 t, in 2010.

Syrian Arab Republic ranks 27th of 34 regions on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 0 t 0 t 0 t 9
2020s 0.145 t 0.03 t 0.26 t 2

Countries ranked near Syrian Arab Republic

  1. 24 Saudi Arabia 38.51 t compare
  2. 25 Gabon 9.3 t compare
  3. 26 Suriname 3.69 t compare
  4. 27 French Polynesia 3.63 t compare
  5. 28 United Arab Emirates 2.65 t compare
  6. 29 Kuwait 1.91 t compare
  7. 30 Ecuador 1.78 t compare

See the full ranking of 125 places →

More agriculture & rural data for Syrian Arab Republic

All data for Syrian Arab Republic →

Frequently asked questions

What is sugar crops — fat supply quantity in Syrian Arab Republic?
Sugar crops — fat supply quantity in Syrian Arab Republic was 0.03 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar crops — fat supply quantity recorded in Syrian Arab Republic?
The highest recorded value was 0.26 t in 2022.
What is the lowest sugar crops — fat supply quantity recorded in Syrian Arab Republic?
The lowest recorded value was 0 t in 2010.
How does Syrian Arab Republic rank for sugar crops — fat supply quantity?
Syrian Arab Republic ranks 27th out of 34 regions with data for 2023.
Where does this Syrian Arab Republic data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar Crops — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Sugar Crops — Fat supply quantity in Syrian Arab Republic. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/sugar-crops-fat-supply-quantity-t/syrian-arab-republic-2/

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About this data

Indicator
Sugar Crops — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
125 places, 1,566 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.