Sugar (Raw Equivalent) — Fat supply quantity in Serbia
Serbia: Sugar (Raw Equivalent) — Fat supply quantity was 790.78 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Fat supply quantity in Serbia, 2010–2023
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 Serbia is 790.78 t, measured in 2023.
The figure is down 2.3% on the previous year and up 479.7% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Serbia peaked at 956.71 t in 2021 and was at its lowest, 8.9 t, in 2010.
That places Serbia 87th out of 182 countries with data for 2023, putting it in the middle of the range.
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 | 132.06 t | 8.9 t | 420.14 t | 10 |
| 2020s | 812.27 t | 692.37 t | 956.71 t | 4 |
Countries ranked near Serbia
- 84 Botswana 812.55 t compare
- 85 United Republic of Tanzania 809.51 t compare
- 86 Uganda 796.35 t compare
- 88 Bosnia and Herzegovina 771.71 t compare
- 89 Tajikistan 757.21 t compare
- 90 Armenia 754.44 t compare
More agriculture & rural data for Serbia
- Agriculture share gdp 3.29 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 3.29 (2025)
- Agricultural raw materials exports 2.0% (2007)
- Agricultural raw materials imports 1.6% (2007)
- Rural population 37.4% (2025)
- Rural population growth -1.2% (2025)
- Rural population 2.45 million (2025)
- Agriculture, forestry, and fishing, value added 3.3% (2025)
- Agriculture, forestry, and fishing, value added 3.28 billion current US$ (2025)
- Unmanufactured tobacco — Production 7,005 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Serbia?
- Sugar (raw equivalent) — fat supply quantity in Serbia was 790.78 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 Serbia?
- The highest recorded value was 956.71 t in 2021.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Serbia?
- The lowest recorded value was 8.9 t in 2010.
- How does Serbia rank for sugar (raw equivalent) — fat supply quantity?
- Serbia ranks 87th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Serbia?
- Over the last ten years it is up 479.7%. The long-run trend across the full record is volatile.
- Where does this Serbia 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.