Sugar non-centrifugal — Protein supply quantity in Nepal
Nepal: Sugar non-centrifugal — Protein supply quantity was 15.75 t in 2023. ▼ Falling
Sugar non-centrifugal — Protein supply quantity in Nepal, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar non-centrifugal — protein supply quantity in Nepal stood at 15.75 t.
Compared with earlier readings it is up 8.1% on the previous year and down 17.1% over ten years.
Over the whole period, sugar non-centrifugal — protein supply quantity in Nepal peaked at 22.33 t in 2019 and was at its lowest, 13.73 t, in 2020.
Nepal ranks 19th of 26 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 20.05 t | 17.06 t | 22.33 t | 10 |
| 2020s | 14.99 t | 13.73 t | 15.9 t | 4 |
Countries ranked near Nepal
More agriculture & rural data for Nepal
- Agriculture, forestry, and fishing, value added (current US$), annual 4.5 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.2156 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 331.1 current US$ per person (2025)
- Rural population, annual growth rate -0.7937 % change on previous year (2025)
- Rural population, per unit of GDP 0.0002 units per US$ of GDP (2025)
- Rural population, per capita 0.33 units per person (2025)
- Agriculture share gdp 21.56 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 21.56 (2025)
- Agricultural raw materials exports 1.6% (2022)
- Agricultural raw materials imports 1.3% (2022)
Frequently asked questions
- What is sugar non-centrifugal — protein supply quantity in Nepal?
- Sugar non-centrifugal — protein supply quantity in Nepal was 15.75 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar non-centrifugal — protein supply quantity recorded in Nepal?
- The highest recorded value was 22.33 t in 2019.
- What is the lowest sugar non-centrifugal — protein supply quantity recorded in Nepal?
- The lowest recorded value was 13.73 t in 2020.
- How does Nepal rank for sugar non-centrifugal — protein supply quantity?
- Nepal ranks 19th out of 26 countries with data for 2023.
- Is sugar non-centrifugal — protein supply quantity rising or falling in Nepal?
- Over the last ten years it is down 17.1%. The long-run trend across the full record is falling.
- Where does this Nepal data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar non-centrifugal — Protein supply quantity (t). 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
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.