Sugar (Raw Equivalent) — Food in Czechia

Czechia: Sugar (Raw Equivalent) — Food was 341 1000 t in 2023. ▼ Falling

Latest (2023)
341 1000 t
Change on year
up 3.0%
World rank
61st
of 182 countries
All-time high
386 1000 t
in 2012
All-time low
320 1000 t
in 2018
Years of data
14
2010–2023

Sugar (Raw Equivalent) — Food in Czechia, 2010–2023

01002003004002010201620232010: 375 1000 t2011: 353 1000 t2012: 386 1000 t2013: 378 1000 t2014: 351 1000 t2015: 343 1000 t2016: 346 1000 t2017: 364 1000 t2018: 320 1000 t2019: 320 1000 t2020: 334 1000 t2021: 330 1000 t2022: 331 1000 t2023: 341 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for sugar (raw equivalent) — food in Czechia is 341 1000 t, measured in 2023.

The figure is up 3.0% on the previous year and down 9.8% over ten years.

Over the whole period, sugar (raw equivalent) — food in Czechia peaked at 386 1000 t in 2012 and was at its lowest, 320 1000 t, in 2018.

Czechia ranks 61st of 182 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 353.6 1000 t 320 1000 t 386 1000 t 10
2020s 334 1000 t 330 1000 t 341 1000 t 4

Countries ranked near Czechia

  1. 58 Israel 355 1000 t compare
  2. 59 Jordan 354 1000 t compare
  3. 60 Ghana 353 1000 t compare
  4. 62 Hungary 339 1000 t compare
  5. 63 Côte d'Ivoire 333 1000 t compare
  6. 64 Democratic Republic of the Congo 330 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Czechia

All data for Czechia →

Frequently asked questions

What is sugar (raw equivalent) — food in Czechia?
Sugar (raw equivalent) — food in Czechia was 341 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — food recorded in Czechia?
The highest recorded value was 386 1000 t in 2012.
What is the lowest sugar (raw equivalent) — food recorded in Czechia?
The lowest recorded value was 320 1000 t in 2018.
How does Czechia rank for sugar (raw equivalent) — food?
Czechia ranks 61st out of 182 countries with data for 2023.
Is sugar (raw equivalent) — food rising or falling in Czechia?
Over the last ten years it is down 9.8%. The long-run trend across the full record is falling.
Where does this Czechia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Food. 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

Indicator
Sugar (Raw Equivalent) — Food
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.