Sugar (Raw Equivalent) — Fat supply quantity in Eastern Europe
Eastern Europe: Sugar (Raw Equivalent) — Fat supply quantity was 27,380 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Fat supply quantity in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar (raw equivalent) — fat supply quantity in Eastern Europe stood at 27,380 t. That is the highest value across all 14 years on record.
That represents a change of up 10.7% on the previous year and up 99.8% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Eastern Europe peaked at 27,380 t in 2023 and was at its lowest, 12,054 t, in 2016.
That places Eastern Europe 7th out of 39 regions with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 14,386 t | 12,054 t | 18,519 t | 10 |
| 2020s | 20,129 t | 13,327 t | 27,380 t | 4 |
Countries ranked near Eastern Europe
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Eastern Europe?
- Sugar (raw equivalent) — fat supply quantity in Eastern Europe was 27,380 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 Eastern Europe?
- The highest recorded value was 27,380 t in 2023.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Eastern Europe?
- The lowest recorded value was 12,054 t in 2016.
- How does Eastern Europe rank for sugar (raw equivalent) — fat supply quantity?
- Eastern Europe ranks 7th out of 39 regions with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Eastern Europe?
- Over the last ten years it is up 99.8%. The long-run trend across the full record is rising.
- Where does this Eastern Europe 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.