Sugar (Raw Equivalent) β Production in Northern Europe
Northern Europe: Sugar (Raw Equivalent) β Production was 2,031 1000 t in 2023. βΌ Falling
Sugar (Raw Equivalent) β Production in Northern Europe, 2010β2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Northern Europe recorded 2,031 1000 t for sugar (raw equivalent) β production in 2023.
Compared with earlier readings it is up 17.6% on the previous year and down 56.2% over ten years.
Over the whole period, sugar (raw equivalent) β production in Northern Europe peaked at 4,635 1000 t in 2013 and was at its lowest, 1,706 1000 t, in 2015.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2,982 1000 t | 1,706 1000 t | 4,635 1000 t | 10 |
| 2020s | 1,922 1000 t | 1,727 1000 t | 2,032 1000 t | 4 |
Countries ranked near Northern Europe
- 7 Russian Federation 6,554 1000 t compare
- 8 Mexico 5,545 1000 t compare
- 9 Germany 4,555 1000 t compare
- 10 Australia 4,188 1000 t compare
- 10 Australia and New Zealand 4,188 1000 t compare
- 12 France 4,148 1000 t compare
- 13 Poland, Republic of 2,766 1000 t compare
More agriculture & rural data for Northern Europe
- Unmanufactured tobacco β Area harvested 0 ha (2024)
- Bananas β Production 0 t (2024)
- Bananas β Area harvested 0 ha (2024)
- Unmanufactured tobacco β Production 0 t (2024)
- Tomatoes β Production 179,846 t (2024)
- Tomatoes β Area harvested 1,706 ha (2024)
- Swine / pigs β Stocks 21.92 million An (2024)
- Tomatoes β Yield 105,418 kg/ha (2024)
- Sheep and Goat Meat β Production 367,371 t (2024)
- Vegetables Primary β Area harvested 182,642 ha (2024)
Frequently asked questions
- What is sugar (raw equivalent) β production in Northern Europe?
- Sugar (raw equivalent) β production in Northern Europe was 2,031 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) β production recorded in Northern Europe?
- The highest recorded value was 4,635 1000 t in 2013.
- What is the lowest sugar (raw equivalent) β production recorded in Northern Europe?
- The lowest recorded value was 1,706 1000 t in 2015.
- How does Northern Europe rank for sugar (raw equivalent) β production?
- Northern Europe ranks 10th out of 10 groups with data for 2023.
- Is sugar (raw equivalent) β production rising or falling in Northern Europe?
- Over the last ten years it is down 56.2%. The long-run trend across the full record is falling.
- Where does this Northern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) β Production. 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.