Sugar (Raw Equivalent) — Food supply quantity in Marshall Islands
Marshall Islands: Sugar (Raw Equivalent) — Food supply quantity was 17.55 kg/cap in 2023. ▲ Rising
Sugar (Raw Equivalent) — Food supply quantity in Marshall Islands, 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 Marshall Islands is 17.55 kg/cap, measured in 2023.
Compared with earlier readings it is down 6.9% on the previous year and up 55.4% over five years.
Marshall Islands ranks 119th of 164 countries on this measure, in the middle of the range.
Sugar (Raw Equivalent) — Food supply quantity in Marshall Islands, year by year
| Year | kg/cap | Change |
|---|---|---|
| 2019 | 11.29 kg/cap | — |
| 2020 | 15.65 kg/cap | +38.6% |
| 2021 | 9.37 kg/cap | -40.1% |
| 2022 | 18.86 kg/cap | +101.3% |
| 2023 | 17.55 kg/cap | -6.9% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11.29 kg/cap | 11.29 kg/cap | 11.29 kg/cap | 1 |
| 2020s | 15.36 kg/cap | 9.37 kg/cap | 18.86 kg/cap | 4 |
Countries ranked near Marshall Islands
More agriculture & rural data for Marshall Islands
- Rural population, annual growth rate -5.06 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 1,513 current US$ per person (2024)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2089 units per person (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1994 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), annual 13.74 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added 56.82 million current US$ (2024)
- Rural population 7,581 (2025)
- Rural population growth -5.2% (2025)
- Agriculture as a share of GDP vs. GDP per capita 19.9% (2024)
Frequently asked questions
- What is sugar (raw equivalent) — food supply quantity in Marshall Islands?
- Sugar (raw equivalent) — food supply quantity in Marshall Islands was 17.55 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 Marshall Islands?
- The highest recorded value was 18.86 kg/cap in 2022.
- What is the lowest sugar (raw equivalent) — food supply quantity recorded in Marshall Islands?
- The lowest recorded value was 9.37 kg/cap in 2021.
- How does Marshall Islands rank for sugar (raw equivalent) — food supply quantity?
- Marshall Islands ranks 119th out of 164 countries with data for 2023.
- Where does this Marshall Islands 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.
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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.