Sugar (Raw Equivalent) — Fat supply quantity in Ghana

Ghana: Sugar (Raw Equivalent) — Fat supply quantity was 1,330 t in 2023. ▬ Flat

Latest (2023)
1,330 t
Change on year
down 20.3%
World rank
67th
of 182 countries
All-time high
2,688 t
in 2020
All-time low
1,330 t
in 2023
Years of data
14
2010–2023

Sugar (Raw Equivalent) — Fat supply quantity in Ghana, 2010–2023

01.0k2.0k3.0k2010201620232010: 1.8k t2011: 1.7k t2012: 1.8k t2013: 2.0k t2014: 2.1k t2015: 1.9k t2016: 2.3k t2017: 1.9k t2018: 2.0k t2019: 1.8k t2020: 2.7k t2021: 2.3k t2022: 1.7k t2023: 1.3k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for sugar (raw equivalent) — fat supply quantity in Ghana is 1,330 t, measured in 2023. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 20.3% on the previous year and down 31.9% over ten years.

Over the whole period, sugar (raw equivalent) — fat supply quantity in Ghana peaked at 2,688 t in 2020 and was at its lowest, 1,330 t, in 2023.

That places Ghana 67th out of 182 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 1,930 t 1,707 t 2,252 t 10
2020s 1,997 t 1,330 t 2,688 t 4

Countries ranked near Ghana

  1. 64 Italy 1,371 t compare
  2. 65 Ethiopia 1,341 t compare
  3. 66 Paraguay 1,333 t compare
  4. 68 United Arab Emirates 1,261 t compare
  5. 69 Mozambique 1,205 t compare
  6. 70 Georgia 1,166 t compare

See the full ranking of 213 places →

More agriculture & rural data for Ghana

All data for Ghana →

Frequently asked questions

What is sugar (raw equivalent) — fat supply quantity in Ghana?
Sugar (raw equivalent) — fat supply quantity in Ghana was 1,330 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 Ghana?
The highest recorded value was 2,688 t in 2020.
What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Ghana?
The lowest recorded value was 1,330 t in 2023.
How does Ghana rank for sugar (raw equivalent) — fat supply quantity?
Ghana ranks 67th out of 182 countries with data for 2023.
Is sugar (raw equivalent) — fat supply quantity rising or falling in Ghana?
Over the last ten years it is down 31.9%. The long-run trend across the full record is flat.
Where does this Ghana 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

Indicator
Sugar (Raw Equivalent) — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.