Sugar (Raw Equivalent) — Fat supply quantity in Paraguay
Paraguay: Sugar (Raw Equivalent) — Fat supply quantity was 1,333 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Fat supply quantity in Paraguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar (raw equivalent) — fat supply quantity in Paraguay stood at 1,333 t.
That represents a change of up 1.0% on the previous year and up 13.4% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Paraguay peaked at 1,378 t in 2018 and was at its lowest, 940.63 t, in 2020.
That places Paraguay 66th 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 | 1,223 t | 1,093 t | 1,378 t | 10 |
| 2020s | 1,210 t | 940.63 t | 1,333 t | 4 |
Countries ranked near Paraguay
- 63 China, Hong Kong SAR 1,382 t compare
- 64 Italy 1,371 t compare
- 65 Ethiopia 1,341 t compare
- 67 Ghana 1,330 t compare
- 68 United Arab Emirates 1,261 t compare
- 69 Mozambique 1,205 t compare
More agriculture & rural data for Paraguay
- Agriculture share gdp 11.64 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 11.64 (2025)
- Agricultural raw materials exports 1.6% (2025)
- Agricultural raw materials imports 0.8% (2025)
- Rural population 29.6% (2025)
- Rural population growth -0.6% (2025)
- Rural population 2.08 million (2025)
- Agriculture, forestry, and fishing, value added 11.6% (2025)
- Agriculture, forestry, and fishing, value added 5.74 billion current US$ (2025)
- Bananas — Production 88,870 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Paraguay?
- Sugar (raw equivalent) — fat supply quantity in Paraguay was 1,333 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 Paraguay?
- The highest recorded value was 1,378 t in 2018.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Paraguay?
- The lowest recorded value was 940.63 t in 2020.
- How does Paraguay rank for sugar (raw equivalent) — fat supply quantity?
- Paraguay ranks 66th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Paraguay?
- Over the last ten years it is up 13.4%. The long-run trend across the full record is rising.
- Where does this Paraguay 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.