Sugar (Raw Equivalent) — Food supply quantity in Bahrain
Bahrain: Sugar (Raw Equivalent) — Food supply quantity was 42.18 kg/cap in 2023. ▼ Falling
Sugar (Raw Equivalent) — Food supply quantity in Bahrain, 2019–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kg/cap.
Analysis
The most recent figure for sugar (raw equivalent) — food supply quantity in Bahrain is 42.18 kg/cap, measured in 2023. That is the lowest value across all 5 years on record.
The figure is down 0.3% on the previous year and down 9.5% over five years.
That places Bahrain 8th out of 164 countries with data for 2023, putting it in the top 10%.
Sugar (Raw Equivalent) — Food supply quantity in Bahrain, year by year
| Year | kg/cap | Change |
|---|---|---|
| 2019 | 46.63 kg/cap | — |
| 2020 | 44.39 kg/cap | -4.8% |
| 2021 | 42.75 kg/cap | -3.7% |
| 2022 | 42.32 kg/cap | -1.0% |
| 2023 | 42.18 kg/cap | -0.3% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 46.63 kg/cap | 46.63 kg/cap | 46.63 kg/cap | 1 |
| 2020s | 42.91 kg/cap | 42.18 kg/cap | 44.39 kg/cap | 4 |
Countries ranked near Bahrain
More agriculture & rural data for Bahrain
- Agriculture, forestry, and fishing, value added (current US$), annual 1.85 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0024 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 73.61 current US$ per person (2025)
- Rural population, annual growth rate -100 % change on previous year (2010)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0 units per person (2025)
- Agriculture share gdp 0.2406 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 0.2406 (2025)
- Agricultural raw materials exports 0.1% (2024)
- Agricultural raw materials imports 0.6% (2024)
Frequently asked questions
- What is sugar (raw equivalent) — food supply quantity in Bahrain?
- Sugar (raw equivalent) — food supply quantity in Bahrain was 42.18 kg/cap in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — food supply quantity recorded in Bahrain?
- The highest recorded value was 46.63 kg/cap in 2019.
- What is the lowest sugar (raw equivalent) — food supply quantity recorded in Bahrain?
- The lowest recorded value was 42.18 kg/cap in 2023.
- How does Bahrain rank for sugar (raw equivalent) — food supply quantity?
- Bahrain ranks 8th out of 164 countries with data for 2023.
- Where does this Bahrain data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Food supply quantity (kg/capita/yr). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 5 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.