Sugar (Raw Equivalent) — Fat supply quantity in Western Europe
Western Europe: Sugar (Raw Equivalent) — Fat supply quantity was 12,680 t in 2023. ▼ Falling
Sugar (Raw Equivalent) — Fat supply quantity in Western Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar (raw equivalent) — fat supply quantity in Western Europe stood at 12,680 t.
That represents a change of up 14.6% on the previous year and up 14.4% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Western Europe peaked at 14,841 t in 2011 and was at its lowest, 8,650 t, in 2017.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 10,853 t | 8,650 t | 14,841 t | 10 |
| 2020s | 11,024 t | 10,082 t | 12,680 t | 4 |
Countries ranked near Western Europe
- 7 Thailand 8,075 t compare
- 8 Republic of Korea 7,476 t compare
- 9 Algeria 7,465 t compare
- 10 Poland, Republic of 6,517 t compare
- 11 Philippines 6,263 t compare
- 12 Indonesia 5,979 t compare
- 13 China, People's Republic of 5,787 t compare
More agriculture & rural data for Western Europe
- Bananas — Area harvested 11,010 ha (2024)
- Swine / pigs — Stocks 52.45 million An (2024)
- Tomatoes — Area harvested 9,144 ha (2024)
- Tomatoes — Yield 219,568 kg/ha (2024)
- Tomatoes — Production 2.01 million t (2024)
- Unmanufactured tobacco — Area harvested 1,412 ha (2024)
- Unmanufactured tobacco — Production 3,406 t (2024)
- Bananas — Production 210,920 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Production 952,035 t (2024)
- Vegetables Primary — Yield 32,549 kg/ha (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Western Europe?
- Sugar (raw equivalent) — fat supply quantity in Western Europe was 12,680 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 Western Europe?
- The highest recorded value was 14,841 t in 2011.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Western Europe?
- The lowest recorded value was 8,650 t in 2017.
- How does Western Europe rank for sugar (raw equivalent) — fat supply quantity?
- Western Europe ranks 10th out of 10 groups with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Western Europe?
- Over the last ten years it is up 14.4%. The long-run trend across the full record is falling.
- Where does this Western Europe 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.