Sugar (Raw Equivalent) — Protein supply quantity in Comoros
Comoros: Sugar (Raw Equivalent) — Protein supply quantity was 26.81 t in 2023. ▲ Rising
Sugar (Raw Equivalent) — Protein supply quantity in Comoros, 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 Comoros is 26.81 t, measured in 2023.
The figure is down 23.7% on the previous year and down 32.8% over ten years.
Over the whole period, sugar (raw equivalent) — protein supply quantity in Comoros peaked at 39.92 t in 2013 and was at its lowest, 10.02 t, in 2016.
That places Comoros 144th out of 182 countries with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 19.07 t | 10.02 t | 39.92 t | 10 |
| 2020s | 31.86 t | 26.81 t | 35.15 t | 4 |
Countries ranked near Comoros
- 141 Senegal 31.5 t compare
- 142 Timor-Leste 29.23 t compare
- 143 Bahamas 27.43 t compare
- 145 Turkmenistan 25.51 t compare
- 146 Suriname 22.63 t compare
- 147 Cabo Verde 22.61 t compare
More agriculture & rural data for Comoros
- Agriculture share gdp 36.58 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 36.58 (2025)
- Agricultural raw materials exports 0.0% (2023)
- Agricultural raw materials imports 0.8% (2023)
- Rural population 66.1% (2025)
- Rural population growth 1.2% (2025)
- Rural population 583,195 (2025)
- Agriculture, forestry, and fishing, value added 36.6% (2025)
- Agriculture, forestry, and fishing, value added 663.86 million current US$ (2025)
- Bananas — Production 80,029 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — protein supply quantity in Comoros?
- Sugar (raw equivalent) — protein supply quantity in Comoros was 26.81 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 Comoros?
- The highest recorded value was 39.92 t in 2013.
- What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Comoros?
- The lowest recorded value was 10.02 t in 2016.
- How does Comoros rank for sugar (raw equivalent) — protein supply quantity?
- Comoros ranks 144th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — protein supply quantity rising or falling in Comoros?
- Over the last ten years it is down 32.8%. The long-run trend across the full record is rising.
- Where does this Comoros 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.