Sugar (Raw Equivalent) — Production in Slovakia
Slovakia: Sugar (Raw Equivalent) — Production was 188 1000 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Production in Slovakia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for sugar (raw equivalent) — production in Slovakia is 188 1000 t, measured in 2023.
The figure is up 22.9% on the previous year and unchanged over ten years.
Over the whole period, sugar (raw equivalent) — production in Slovakia peaked at 232 1000 t in 2014 and was at its lowest, 139 1000 t, in 2012.
That places Slovakia 59th out of 127 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 193.4 1000 t | 139 1000 t | 232 1000 t | 10 |
| 2020s | 180.25 1000 t | 153 1000 t | 195 1000 t | 4 |
Countries ranked near Slovakia
- 56 Malawi 221 1000 t compare
- 57 Italy 200 1000 t compare
- 58 Lithuania 190 1000 t compare
- 60 Switzerland 186 1000 t compare
- 61 Melanesia 172 1000 t compare
- 62 Lao People's Democratic Republic 155 1000 t compare
- 62 Mozambique 155 1000 t compare
More agriculture & rural data for Slovakia
- Agriculture share gdp 1.59 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.59 (2025)
- Agricultural raw materials exports 0.7% (2024)
- Agricultural raw materials imports 1.0% (2024)
- Rural population 46.8% (2025)
- Rural population growth -0.2% (2025)
- Rural population 2.53 million (2025)
- Agriculture, forestry, and fishing, value added 1.6% (2025)
- Agriculture, forestry, and fishing, value added 2.46 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — production in Slovakia?
- Sugar (raw equivalent) — production in Slovakia was 188 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — production recorded in Slovakia?
- The highest recorded value was 232 1000 t in 2014.
- What is the lowest sugar (raw equivalent) — production recorded in Slovakia?
- The lowest recorded value was 139 1000 t in 2012.
- How does Slovakia rank for sugar (raw equivalent) — production?
- Slovakia ranks 59th out of 127 countries with data for 2023.
- Is sugar (raw equivalent) — production rising or falling in Slovakia?
- Over the last ten years it is unchanged. The long-run trend across the full record is rising.
- Where does this Slovakia 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.