Sugar (Raw Equivalent) — Food in Sri Lanka
Sri Lanka: Sugar (Raw Equivalent) — Food was 859 1000 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Food in Sri Lanka, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for sugar (raw equivalent) — food in Sri Lanka is 859 1000 t, measured in 2023. That is the highest value across all 14 years on record.
That represents a change of up 30.2% on the previous year and up 49.9% over ten years.
Over the whole period, sugar (raw equivalent) — food in Sri Lanka peaked at 859 1000 t in 2023 and was at its lowest, 557 1000 t, in 2011.
That places Sri Lanka 41st out of 182 countries with data for 2023, putting it in the top quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 610.3 1000 t | 557 1000 t | 716 1000 t | 10 |
| 2020s | 737.25 1000 t | 660 1000 t | 859 1000 t | 4 |
Countries ranked near Sri Lanka
- 38 Venezuela (Bolivarian Republic of) 914 1000 t compare
- 39 Yemen 907 1000 t compare
- 40 Australia 883 1000 t compare
- 42 Chile 809 1000 t compare
- 43 Netherlands (Kingdom of the) 678 1000 t compare
- 44 Uzbekistan 642 1000 t compare
More agriculture & rural data for Sri Lanka
- Agriculture share gdp 8.36 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.36 (2025)
- Agricultural raw materials exports 2.7% (2024)
- Agricultural raw materials imports 1.9% (2024)
- Rural population 79.5% (2025)
- Rural population growth -0.9% (2025)
- Rural population 17.31 million (2025)
- Agriculture, forestry, and fishing, value added 8.4% (2025)
- Agriculture, forestry, and fishing, value added 9.10 billion current US$ (2025)
- Unmanufactured tobacco — Production 8,514 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — food in Sri Lanka?
- Sugar (raw equivalent) — food in Sri Lanka was 859 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — food recorded in Sri Lanka?
- The highest recorded value was 859 1000 t in 2023.
- What is the lowest sugar (raw equivalent) — food recorded in Sri Lanka?
- The lowest recorded value was 557 1000 t in 2011.
- How does Sri Lanka rank for sugar (raw equivalent) — food?
- Sri Lanka ranks 41st out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — food rising or falling in Sri Lanka?
- Over the last ten years it is up 49.9%. The long-run trend across the full record is rising.
- Where does this Sri Lanka 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
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.