Sugar Crops — Production in Croatia

Croatia: Sugar Crops — Production was 500 1000 t in 2023. ▼ Falling

Latest (2023)
500 1000 t
Change on year
down 12.6%
World rank
90th
of 144 countries
All-time high
1,392 1000 t
in 2014
All-time low
500 1000 t
in 2023
Years of data
14
2010–2023

Sugar Crops — Production in Croatia, 2010–2023

05001.0k1.5k2010201620232010: 1.2k 1000 t2011: 1.2k 1000 t2012: 919 1000 t2013: 1.1k 1000 t2014: 1.4k 1000 t2015: 757 1000 t2016: 1.2k 1000 t2017: 1.3k 1000 t2018: 776 1000 t2019: 709 1000 t2020: 774 1000 t2021: 707 1000 t2022: 572 1000 t2023: 500 1000 t

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

Analysis

Croatia recorded 500 1000 t for sugar crops — production in 2023. That is the lowest value across all 14 years on record.

That represents a change of down 12.6% on the previous year and down 52.4% over ten years.

Over the whole period, sugar crops — production in Croatia peaked at 1,392 1000 t in 2014 and was at its lowest, 500 1000 t, in 2023.

Croatia ranks 90th of 144 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,049 1000 t 709 1000 t 1,392 1000 t 10
2020s 638.25 1000 t 500 1000 t 774 1000 t 4

Countries ranked near Croatia

  1. 87 Kazakhstan 510 1000 t compare
  2. 87 China, Taiwan Province of 510 1000 t compare
  3. 89 Burkina Faso 508 1000 t compare
  4. 91 Republic of Moldova 428 1000 t compare
  5. 92 Finland 421 1000 t compare
  6. 93 Jamaica 415 1000 t compare

See the full ranking of 175 places →

More agriculture & rural data for Croatia

All data for Croatia →

Frequently asked questions

What is sugar crops — production in Croatia?
Sugar crops — production in Croatia was 500 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar crops — production recorded in Croatia?
The highest recorded value was 1,392 1000 t in 2014.
What is the lowest sugar crops — production recorded in Croatia?
The lowest recorded value was 500 1000 t in 2023.
How does Croatia rank for sugar crops — production?
Croatia ranks 90th out of 144 countries with data for 2023.
Is sugar crops — production rising or falling in Croatia?
Over the last ten years it is down 52.4%. The long-run trend across the full record is falling.
Where does this Croatia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar Crops — Production. 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 Crops — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
175 places, 2,408 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.