Sugar (Raw Equivalent) — Fat supply quantity in Djibouti
Djibouti: Sugar (Raw Equivalent) — Fat supply quantity was 26.03 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Fat supply quantity in Djibouti, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Djibouti recorded 26.03 t for sugar (raw equivalent) — fat supply quantity in 2023.
That represents a change of down 58.7% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Djibouti peaked at 525.78 t in 2019 and was at its lowest, 0 t, in 2022.
Djibouti ranks 159th of 182 countries 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 213.2 t | 54.48 t | 525.78 t | 10 |
| 2020s | 156.18 t | 0 t | 315.62 t | 4 |
Countries ranked near Djibouti
- 156 Zambia 33.7 t compare
- 157 Seychelles 31.12 t compare
- 158 Switzerland 28.79 t compare
- 161 Sao Tome and Principe 24.86 t compare
- 162 Grenada 23.98 t compare
More agriculture & rural data for Djibouti
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.1% (2023)
- Rural population 27.0% (2025)
- Rural population growth 1.0% (2025)
- Rural population 319,986 (2025)
- Agriculture, forestry, and fishing, value added 2.3% (2025)
- Agriculture, forestry, and fishing, value added 105.07 million current US$ (2025)
- Tomatoes — Production 1,527 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Djibouti?
- Sugar (raw equivalent) — fat supply quantity in Djibouti was 26.03 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — fat supply quantity recorded in Djibouti?
- The highest recorded value was 525.78 t in 2019.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Djibouti?
- The lowest recorded value was 0 t in 2022.
- How does Djibouti rank for sugar (raw equivalent) — fat supply quantity?
- Djibouti ranks 159th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Djibouti?
- Over the last ten years it is down 58.7%. The long-run trend across the full record is volatile.
- Where does this Djibouti 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 (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.