Sugar (Raw Equivalent) — Production in Eastern Europe
Eastern Europe: Sugar (Raw Equivalent) — Production was 12,883 1000 t in 2023. ▼ Falling
Sugar (Raw Equivalent) — Production in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar (raw equivalent) — production in Eastern Europe stood at 12,883 1000 t.
That represents a change of up 11.8% on the previous year and down 17.9% over ten years.
Over the whole period, sugar (raw equivalent) — production in Eastern Europe peaked at 17,298 1000 t in 2012 and was at its lowest, 10,335 1000 t, in 2015.
Eastern Europe ranks 10th of 31 groups on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 13,266 1000 t | 10,335 1000 t | 17,298 1000 t | 10 |
| 2020s | 11,772 1000 t | 11,113 1000 t | 12,883 1000 t | 4 |
Countries ranked near Eastern Europe
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is sugar (raw equivalent) — production in Eastern Europe?
- Sugar (raw equivalent) — production in Eastern Europe was 12,883 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — production recorded in Eastern Europe?
- The highest recorded value was 17,298 1000 t in 2012.
- What is the lowest sugar (raw equivalent) — production recorded in Eastern Europe?
- The lowest recorded value was 10,335 1000 t in 2015.
- How does Eastern Europe rank for sugar (raw equivalent) — production?
- Eastern Europe ranks 10th out of 31 groups with data for 2023.
- Is sugar (raw equivalent) — production rising or falling in Eastern Europe?
- Over the last ten years it is down 17.9%. The long-run trend across the full record is falling.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Production. 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.