Sugar Crops — Production in France

France: Sugar Crops — Production was 30,581 1000 t in 2023. ▼ Falling

Latest (2023)
30,581 1000 t
Change on year
down 2.9%
World rank
14th
of 144 countries
All-time high
46,300 1000 t
in 2017
All-time low
26,195 1000 t
in 2020
Years of data
14
2010–2023

Sugar Crops — Production in France, 2010–2023

010.0k20.0k30.0k40.0k50.0k2010201620232010: 31.9k 1000 t2011: 37.9k 1000 t2012: 33.1k 1000 t2013: 33.6k 1000 t2014: 37.8k 1000 t2015: 33.5k 1000 t2016: 34.6k 1000 t2017: 46.3k 1000 t2018: 39.6k 1000 t2019: 38.0k 1000 t2020: 26.2k 1000 t2021: 34.4k 1000 t2022: 31.5k 1000 t2023: 30.6k 1000 t

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

Analysis

In 2023, sugar crops — production in France stood at 30,581 1000 t.

Compared with earlier readings it is down 2.9% on the previous year and down 9.1% over ten years.

Over the whole period, sugar crops — production in France peaked at 46,300 1000 t in 2017 and was at its lowest, 26,195 1000 t, in 2020.

That places France 14th out of 144 countries with data for 2023, putting it in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 36,636 1000 t 31,875 1000 t 46,300 1000 t 10
2020s 30,660 1000 t 26,195 1000 t 34,365 1000 t 4

Countries ranked near France

  1. 11 Colombia 32,446 1000 t compare
  2. 12 Germany 31,558 1000 t compare
  3. 13 Indonesia 31,000 1000 t compare
  4. 15 Egypt 28,063 1000 t compare
  5. 16 Guatemala 26,410 1000 t compare
  6. 17 Türkiye 25,250 1000 t compare

See the full ranking of 175 places →

More agriculture & rural data for France

All data for France →

Frequently asked questions

What is sugar crops — production in France?
Sugar crops — production in France was 30,581 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar crops — production recorded in France?
The highest recorded value was 46,300 1000 t in 2017.
What is the lowest sugar crops — production recorded in France?
The lowest recorded value was 26,195 1000 t in 2020.
How does France rank for sugar crops — production?
France ranks 14th out of 144 countries with data for 2023.
Is sugar crops — production rising or falling in France?
Over the last ten years it is down 9.1%. The long-run trend across the full record is falling.
Where does this France 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.