Sugar (Raw Equivalent) — Fat supply quantity in Egypt
Egypt: Sugar (Raw Equivalent) — Fat supply quantity was 5.2 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Fat supply quantity in Egypt, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar (raw equivalent) — fat supply quantity in Egypt stood at 5.2 t. That is the lowest value across all 14 years on record.
That represents a change of down 86.1% on the previous year and down 81.4% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Egypt peaked at 896.69 t in 2012 and was at its lowest, 5.2 t, in 2023.
That places Egypt 173rd out of 182 countries with data for 2023, putting it 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 | 158.81 t | 27.94 t | 896.69 t | 10 |
| 2020s | 39.76 t | 5.2 t | 80.68 t | 4 |
Countries ranked near Egypt
- 170 Kiribati 9.07 t compare
- 171 Micronesia (Federated States of) 7.55 t compare
- 172 Saint Kitts and Nevis 6.76 t compare
- 174 Marshall Islands 4.98 t compare
- 175 El Salvador 4.75 t compare
- 176 Nauru 2.37 t compare
More agriculture & rural data for Egypt
- Agriculture share gdp 16.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 16.55 (2025)
- Agricultural raw materials exports 1.1% (2024)
- Agricultural raw materials imports 2.1% (2024)
- Rural population 57.1% (2025)
- Rural population growth 1.4% (2025)
- Rural population 67.58 million (2025)
- Agriculture, forestry, and fishing, value added 16.6% (2025)
- Agriculture, forestry, and fishing, value added 60.46 billion current US$ (2025)
- Bananas — Production 1.25 million t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Egypt?
- Sugar (raw equivalent) — fat supply quantity in Egypt was 5.2 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 Egypt?
- The highest recorded value was 896.69 t in 2012.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Egypt?
- The lowest recorded value was 5.2 t in 2023.
- How does Egypt rank for sugar (raw equivalent) — fat supply quantity?
- Egypt ranks 173rd out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Egypt?
- Over the last ten years it is down 81.4%. The long-run trend across the full record is volatile.
- Where does this Egypt 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.