Sugar (Raw Equivalent) — Protein supply quantity in Algeria
Algeria: Sugar (Raw Equivalent) — Protein supply quantity was 1,972 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Protein supply quantity in Algeria, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for sugar (raw equivalent) — protein supply quantity in Algeria is 1,972 t, measured in 2023.
The figure is up 1.8% on the previous year and up 9.5% over ten years.
Over the whole period, sugar (raw equivalent) — protein supply quantity in Algeria peaked at 2,029 t in 2020 and was at its lowest, 1,741 t, in 2011.
Algeria ranks 11th of 182 countries on this measure, 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 | 1,869 t | 1,741 t | 2,021 t | 10 |
| 2020s | 1,987 t | 1,937 t | 2,029 t | 4 |
Countries ranked near Algeria
- 8 Belarus 2,191 t compare
- 9 Thailand 2,133 t compare
- 10 Republic of Korea 1,975 t compare
- 13 Venezuela (Bolivarian Republic of) 1,825 t compare
- 14 Poland 1,721 t compare
More agriculture & rural data for Algeria
- Agriculture share gdp 14.51 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 14.51 (2025)
- Agricultural raw materials exports 0.1% (2017)
- Agricultural raw materials imports 1.1% (2017)
- Rural population 24.2% (2025)
- Rural population growth -0.9% (2025)
- Rural population 11.47 million (2025)
- Agriculture, forestry, and fishing, value added 14.5% (2025)
- Agriculture, forestry, and fishing, value added 41.65 billion current US$ (2025)
- Bananas — Production 234.77 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — protein supply quantity in Algeria?
- Sugar (raw equivalent) — protein supply quantity in Algeria was 1,972 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — protein supply quantity recorded in Algeria?
- The highest recorded value was 2,029 t in 2020.
- What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Algeria?
- The lowest recorded value was 1,741 t in 2011.
- How does Algeria rank for sugar (raw equivalent) — protein supply quantity?
- Algeria ranks 11th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — protein supply quantity rising or falling in Algeria?
- Over the last ten years it is up 9.5%. The long-run trend across the full record is rising.
- Where does this Algeria data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Protein supply quantity (t). 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.