Sugar (Raw Equivalent) — Fat supply quantity in Zambia
Zambia: Sugar (Raw Equivalent) — Fat supply quantity was 33.7 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Fat supply quantity in Zambia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar (raw equivalent) — fat supply quantity in Zambia stood at 33.7 t. That is the lowest value across all 14 years on record.
That represents a change of down 83.1% on the previous year and down 88.1% over ten years.
Over the whole period, sugar (raw equivalent) — fat supply quantity in Zambia peaked at 1,481 t in 2020 and was at its lowest, 33.7 t, in 2023.
That places Zambia 156th out of 182 countries with data for 2023, putting it in the bottom quarter.
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 | 277.44 t | 60.37 t | 815.42 t | 10 |
| 2020s | 692.09 t | 33.7 t | 1,481 t | 4 |
Countries ranked near Zambia
- 153 Vanuatu 41.19 t compare
- 154 Solomon Islands 36.38 t compare
- 155 Antigua and Barbuda 35.5 t compare
- 157 Seychelles 31.12 t compare
- 158 Switzerland 28.79 t compare
- 159 Djibouti 26.03 t compare
More agriculture & rural data for Zambia
- Agriculture share gdp 4.11 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.11 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 0.7% (2024)
- Rural population 54.1% (2025)
- Rural population growth 1.9% (2025)
- Rural population 11.85 million (2025)
- Agriculture, forestry, and fishing, value added 4.1% (2025)
- Agriculture, forestry, and fishing, value added 1.19 billion current US$ (2025)
- Bananas — Production 683.84 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — fat supply quantity in Zambia?
- Sugar (raw equivalent) — fat supply quantity in Zambia was 33.7 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 Zambia?
- The highest recorded value was 1,481 t in 2020.
- What is the lowest sugar (raw equivalent) — fat supply quantity recorded in Zambia?
- The lowest recorded value was 33.7 t in 2023.
- How does Zambia rank for sugar (raw equivalent) — fat supply quantity?
- Zambia ranks 156th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — fat supply quantity rising or falling in Zambia?
- Over the last ten years it is down 88.1%. The long-run trend across the full record is volatile.
- Where does this Zambia 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.