Sugar (Raw Equivalent) — Fat supply quantity in Morocco
Morocco: Sugar (Raw Equivalent) — Fat supply quantity was 0.31 g/cap/d in 2023. ▼ Falling
Sugar (Raw Equivalent) — Fat supply quantity in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Morocco recorded 0.31 g/cap/d for sugar (raw equivalent) — fat supply quantity in 2023.
The figure is up 19.2% on the previous year and up 24.0% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Morocco peaked at 0.35 g/cap/d in 2011 and was at its lowest, 0.15 g/cap/d, in 2014.
Morocco ranks 85th of 164 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 | 0.22 g/cap/d | 0.15 g/cap/d | 0.35 g/cap/d | 10 |
| 2020s | 0.2725 g/cap/d | 0.25 g/cap/d | 0.31 g/cap/d | 4 |
Countries ranked near Morocco
- 82 United Arab Emirates 0.32 g/cap/d compare
- 82 Serbia, Republic of 0.32 g/cap/d compare
- 82 Kazakhstan, Republic of 0.32 g/cap/d compare
- 85 Thailand 0.31 g/cap/d compare
- 87 São Tomé and Príncipe, Democratic Republic of 0.29 g/cap/d compare
- 87 Bulgaria 0.29 g/cap/d compare
More agriculture & rural data for Morocco
- Agriculture, forestry, and fishing, value added (current US$), annual 13.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1055 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 500.5 current US$ per person (2025)
- Rural population, annual growth rate 0.0275 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3687 units per person (2025)
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Morocco?
- Sugar (raw equivalent) — fat supply quantity in Morocco was 0.31 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — fat supply quantity recorded in Morocco?
- The highest recorded value was 0.35 g/cap/d in 2011.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Morocco?
- The lowest recorded value was 0.15 g/cap/d in 2014.
- How does Morocco rank for sugar (raw equivalent) — fat supply quantity?
- Morocco ranks 85th out of 164 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Morocco?
- Over the last ten years it is up 24.0%. The long-run trend across the full record is falling.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Fat supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
Download this data
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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.