Sugar (Raw Equivalent) — Processing in Lithuania

Lithuania: Sugar (Raw Equivalent) — Processing was 21 1000 t in 2023. ▼ Falling

Latest (2023)
21 1000 t
Change on year
up 16.7%
World rank
51st
of 100 countries
All-time high
47 1000 t
in 2015
All-time low
17 1000 t
in 2021
Years of data
13
2010–2023

Sugar (Raw Equivalent) — Processing in Lithuania, 2010–2023

010203040502010201620232010: 37 1000 t2011: 43 1000 t2012: 42 1000 t2013: 41 1000 t2014: 43 1000 t2015: 47 1000 t2016: 42 1000 t2018: 21 1000 t2019: 20 1000 t2020: 20 1000 t2021: 17 1000 t2022: 18 1000 t2023: 21 1000 t

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

Analysis

In 2023, sugar (raw equivalent) — processing in Lithuania stood at 21 1000 t.

Compared with earlier readings it is up 16.7% on the previous year and down 48.8% over ten years.

Over the whole period, sugar (raw equivalent) — processing in Lithuania peaked at 47 1000 t in 2015 and was at its lowest, 17 1000 t, in 2021.

Lithuania ranks 51st of 100 countries on this measure, in the middle of the range.

The long-run direction has been consistently falling across the 13 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 37.33 1000 t 20 1000 t 47 1000 t 9
2020s 19 1000 t 17 1000 t 21 1000 t 4

Countries ranked near Lithuania

  1. 48 Morocco 25 1000 t compare
  2. 49 Georgia 24 1000 t compare
  3. 49 India 24 1000 t compare
  4. 51 Romania 21 1000 t compare
  5. 51 Sweden 21 1000 t compare
  6. 51 Nepal 21 1000 t compare

See the full ranking of 131 places →

More agriculture & rural data for Lithuania

All data for Lithuania →

Frequently asked questions

What is sugar (raw equivalent) — processing in Lithuania?
Sugar (raw equivalent) — processing in Lithuania was 21 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sugar (raw equivalent) — processing recorded in Lithuania?
The highest recorded value was 47 1000 t in 2015.
What is the lowest sugar (raw equivalent) — processing recorded in Lithuania?
The lowest recorded value was 17 1000 t in 2021.
How does Lithuania rank for sugar (raw equivalent) — processing?
Lithuania ranks 51st out of 100 countries with data for 2023.
Is sugar (raw equivalent) — processing rising or falling in Lithuania?
Over the last ten years it is down 48.8%. The long-run trend across the full record is falling.
Where does this Lithuania 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 — 13 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Sugar (Raw Equivalent) — Processing
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
131 places, 1,773 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.