Sugar (Raw Equivalent) β Processing in Australia and New Zealand
Australia and New Zealand: Sugar (Raw Equivalent) β Processing was 372 1000 t in 2023. βΌ Falling
Sugar (Raw Equivalent) β Processing in Australia and New Zealand, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar (raw equivalent) β processing in Australia and New Zealand stood at 372 1000 t.
That represents a change of down 5.8% on the previous year and down 19.3% over ten years.
Over the whole period, sugar (raw equivalent) β processing in Australia and New Zealand peaked at 461 1000 t in 2013 and was at its lowest, 353 1000 t, in 2016.
That places Australia and New Zealand 8th out of 100 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 382.4 1000 t | 353 1000 t | 461 1000 t | 10 |
| 2020s | 371.5 1000 t | 359 1000 t | 395 1000 t | 4 |
Countries ranked near Australia and New Zealand
More agriculture & rural data for Australia and New Zealand
- Tomatoes β Production 491,636 t (2024)
- Fat of pigs β Production 21,661 t (2024)
- Fat of pigs β Producing Animals/Slaughtered 6.36 million An (2024)
- Unmanufactured tobacco β Production 3,605 t (2005)
- Unmanufactured tobacco β Area harvested 1,417 ha (2005)
- Tomatoes β Area harvested 5,715 ha (2024)
- Meat of pig with the bone, fresh or chilled β Producing 6.36 million An (2024)
- Swine / pigs β Stocks 2.74 million An (2024)
- Meat of pig with the bone, fresh or chilled β Yield/Carcass Weight 80 kg/An (2024)
- Tomatoes β Yield 86,030 kg/ha (2024)
Frequently asked questions
- What is sugar (raw equivalent) β processing in Australia and New Zealand?
- Sugar (raw equivalent) β processing in Australia and New Zealand was 372 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) β processing recorded in Australia and New Zealand?
- The highest recorded value was 461 1000 t in 2013.
- What is the lowest sugar (raw equivalent) β processing recorded in Australia and New Zealand?
- The lowest recorded value was 353 1000 t in 2016.
- How does Australia and New Zealand rank for sugar (raw equivalent) β processing?
- Australia and New Zealand ranks 8th out of 100 countries with data for 2023.
- Is sugar (raw equivalent) β processing rising or falling in Australia and New Zealand?
- Over the last ten years it is down 19.3%. The long-run trend across the full record is falling.
- Where does this Australia and New Zealand data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) β Processing. Statizoid updates them automatically from the source API.
Download this data
CSV Β· JSON β 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.