Sugar (Raw Equivalent) — Fat supply quantity in Suriname
Suriname: Sugar (Raw Equivalent) — Fat supply quantity was 85.67 t in 2023. ▼ Falling
Sugar (Raw Equivalent) — Fat supply quantity in Suriname, 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 Suriname is 85.67 t, measured in 2023.
The figure is down 9.4% on the previous year and down 17.0% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Suriname peaked at 125.08 t in 2011 and was at its lowest, 60.51 t, in 2020.
That places Suriname 144th out of 182 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 103.23 t | 76 t | 125.08 t | 10 |
| 2020s | 76.95 t | 60.51 t | 94.6 t | 4 |
Countries ranked near Suriname
- 141 Timor-Leste 103.12 t compare
- 142 Bhutan 98.16 t compare
- 143 Turkmenistan 96.58 t compare
- 145 Cabo Verde 85.54 t compare
- 146 Polynesia 84.43 t compare
- 147 Guinea-Bissau 76.34 t compare
More agriculture & rural data for Suriname
- Agriculture share gdp 6.77 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.77 (2024)
- Agricultural raw materials exports 6.0% (2024)
- Agricultural raw materials imports 0.1% (2024)
- Rural population 34.2% (2025)
- Rural population growth 0.8% (2025)
- Rural population 218,901 (2025)
- Agriculture, forestry, and fishing, value added 6.8% (2024)
- Agriculture, forestry, and fishing, value added 299.02 million current US$ (2024)
- Bananas — Production 3,586 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Suriname?
- Sugar (raw equivalent) — fat supply quantity in Suriname was 85.67 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 Suriname?
- The highest recorded value was 125.08 t in 2011.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Suriname?
- The lowest recorded value was 60.51 t in 2020.
- How does Suriname rank for sugar (raw equivalent) — fat supply quantity?
- Suriname ranks 144th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Suriname?
- Over the last ten years it is down 17.0%. The long-run trend across the full record is falling.
- Where does this Suriname 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.