Sugar (Raw Equivalent) — Processing in Eastern Asia
Eastern Asia: Sugar (Raw Equivalent) — Processing was 5,201 1000 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Processing in Eastern Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Eastern Asia recorded 5,201 1000 t for sugar (raw equivalent) — processing in 2023.
That represents a change of down 7.1% on the previous year and down 13.4% over ten years.
Over the whole period, sugar (raw equivalent) — processing in Eastern Asia peaked at 6,004 1000 t in 2013 and was at its lowest, 4,025 1000 t, in 2010.
That places Eastern Asia 3rd out of 31 groups with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 4,804 1000 t | 4,025 1000 t | 6,004 1000 t | 10 |
| 2020s | 5,419 1000 t | 5,201 1000 t | 5,600 1000 t | 4 |
Countries ranked near Eastern Asia
- 1 China 5,042 1000 t compare
- 2 China, mainland 5,003 1000 t compare
- 3 Thailand 2,296 1000 t compare
- 4 Bangladesh 1,125 1000 t compare
- 5 Russian Federation 883 1000 t compare
- 6 Malaysia 428 1000 t compare
More agriculture & rural data for Eastern Asia
- Bananas — Production 12.10 million t (2024)
- Bananas — Area harvested 325,506 ha (2024)
- Unmanufactured tobacco — Production 2.38 million t (2024)
- Unmanufactured tobacco — Area harvested 1.10 million ha (2024)
- Swine / pigs — Stocks 454.78 million An (2024)
- Tomatoes — Production 62.75 million t (2024)
- Tomatoes — Area harvested 1.12 million ha (2024)
- Tomatoes — Yield 56,071 kg/ha (2024)
- Sheep fat, unrendered — Production 119,255 t (2024)
- Fruit Primary — Production 283.96 million t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — processing in Eastern Asia?
- Sugar (raw equivalent) — processing in Eastern Asia was 5,201 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — processing recorded in Eastern Asia?
- The highest recorded value was 6,004 1000 t in 2013.
- What is the lowest sugar (raw equivalent) — processing recorded in Eastern Asia?
- The lowest recorded value was 4,025 1000 t in 2010.
- How does Eastern Asia rank for sugar (raw equivalent) — processing?
- Eastern Asia ranks 3rd out of 31 groups with data for 2023.
- Is sugar (raw equivalent) — processing rising or falling in Eastern Asia?
- Over the last ten years it is down 13.4%. The long-run trend across the full record is rising.
- Where does this Eastern Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Processing. 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.