Sugar (Raw Equivalent) — Fat supply quantity in Lesotho
Lesotho: Sugar (Raw Equivalent) — Fat supply quantity was 297.89 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Fat supply quantity in Lesotho, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Lesotho recorded 297.89 t for sugar (raw equivalent) — fat supply quantity in 2023.
Compared with earlier readings it is down 2.8% on the previous year and up 112.7% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Lesotho peaked at 467.21 t in 2019 and was at its lowest, 99.58 t, in 2015.
That places Lesotho 117th out of 182 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 283.27 t | 99.58 t | 467.21 t | 10 |
| 2020s | 312.49 t | 202.54 t | 443.15 t | 4 |
Countries ranked near Lesotho
- 114 China, Macao SAR 326.99 t compare
- 115 Bahrain 320.23 t compare
- 116 Sri Lanka 319.72 t compare
- 118 Kuwait 285.96 t compare
- 119 Luxembourg 282.03 t compare
- 120 North Macedonia 277 t compare
More agriculture & rural data for Lesotho
- Agriculture share gdp 6.49 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.49 (2025)
- Agricultural raw materials exports 5.1% (2024)
- Agricultural raw materials imports 2.0% (2024)
- Rural population 55.3% (2025)
- Rural population growth -0.7% (2025)
- Rural population 1.31 million (2025)
- Agriculture, forestry, and fishing, value added 6.5% (2025)
- Agriculture, forestry, and fishing, value added 166.92 million current US$ (2025)
- Swine / pigs — Stocks 35,490 An (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Lesotho?
- Sugar (raw equivalent) — fat supply quantity in Lesotho was 297.89 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 Lesotho?
- The highest recorded value was 467.21 t in 2019.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Lesotho?
- The lowest recorded value was 99.58 t in 2015.
- How does Lesotho rank for sugar (raw equivalent) — fat supply quantity?
- Lesotho ranks 117th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Lesotho?
- Over the last ten years it is up 112.7%. The long-run trend across the full record is rising.
- Where does this Lesotho 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.