Sugar (Raw Equivalent) — Food in Kuwait

Kuwait: Sugar (Raw Equivalent) — Food was 117 1000 t in 2023. ▲ Rising

Latest (2023)
117 1000 t
Change on year
up 7.3%
World rank
113th
of 182 countries
All-time high
166 1000 t
in 2017
All-time low
95 1000 t
in 2010
Years of data
14
2010–2023

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

0501001502010201620232010: 95 1000 t2011: 101 1000 t2012: 110 1000 t2013: 125 1000 t2014: 140 1000 t2015: 156 1000 t2016: 157 1000 t2017: 166 1000 t2018: 158 1000 t2019: 148 1000 t2020: 131 1000 t2021: 118 1000 t2022: 109 1000 t2023: 117 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 Kuwait is 117 1000 t, measured in 2023.

Compared with earlier readings it is up 7.3% on the previous year and down 6.4% over ten years.

Over the whole period, sugar (raw equivalent) — food in Kuwait peaked at 166 1000 t in 2017 and was at its lowest, 95 1000 t, in 2010.

That places Kuwait 113th out of 182 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 135.6 1000 t 95 1000 t 166 1000 t 10
2020s 118.75 1000 t 109 1000 t 131 1000 t 4

Countries ranked near Kuwait

  1. 110 Gambia 123 1000 t compare
  2. 111 Turkmenistan 120 1000 t compare
  3. 111 Croatia 120 1000 t compare
  4. 113 Oman 117 1000 t compare
  5. 115 Uruguay 112 1000 t compare
  6. 116 Kyrgyzstan 109 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Kuwait

All data for Kuwait →

Frequently asked questions

What is sugar (raw equivalent) — food in Kuwait?
Sugar (raw equivalent) — food in Kuwait was 117 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — food recorded in Kuwait?
The highest recorded value was 166 1000 t in 2017.
What is the lowest sugar (raw equivalent) — food recorded in Kuwait?
The lowest recorded value was 95 1000 t in 2010.
How does Kuwait rank for sugar (raw equivalent) — food?
Kuwait ranks 113th out of 182 countries with data for 2023.
Is sugar (raw equivalent) — food rising or falling in Kuwait?
Over the last ten years it is down 6.4%. The long-run trend across the full record is rising.
Where does this Kuwait 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.