Sugar (Raw Equivalent) — Protein supply quantity in Jordan
Jordan: Sugar (Raw Equivalent) — Protein supply quantity was 300.49 t in 2023. ▼ Falling
Sugar (Raw Equivalent) — Protein supply quantity in Jordan, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, sugar (raw equivalent) — protein supply quantity in Jordan stood at 300.49 t.
Compared with earlier readings it is up 45.8% on the previous year and down 9.8% over ten years.
Over the whole period, sugar (raw equivalent) — protein supply quantity in Jordan peaked at 390.24 t in 2015 and was at its lowest, 175.81 t, in 2021.
That places Jordan 74th out of 182 countries with data for 2023, putting it 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 | 320.98 t | 262.37 t | 390.24 t | 10 |
| 2020s | 224.46 t | 175.81 t | 300.49 t | 4 |
Countries ranked near Jordan
- 71 United Arab Emirates 332.99 t compare
- 72 Georgia 318.73 t compare
- 73 Mozambique 318.21 t compare
- 75 Türkiye 282.87 t compare
- 76 China, Taiwan Province of 268.95 t compare
- 77 Burkina Faso 267.77 t compare
More agriculture & rural data for Jordan
- Agriculture share gdp 5.56 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 5.56 (2025)
- Agricultural raw materials exports 0.3% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 6.8% (2025)
- Rural population growth -4.0% (2025)
- Rural population 782,426 (2025)
- Agriculture, forestry, and fishing, value added 5.6% (2025)
- Agriculture, forestry, and fishing, value added 3.43 billion current US$ (2025)
- Bananas — Production 58,438 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — protein supply quantity in Jordan?
- Sugar (raw equivalent) — protein supply quantity in Jordan was 300.49 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 Jordan?
- The highest recorded value was 390.24 t in 2015.
- What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Jordan?
- The lowest recorded value was 175.81 t in 2021.
- How does Jordan rank for sugar (raw equivalent) — protein supply quantity?
- Jordan ranks 74th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — protein supply quantity rising or falling in Jordan?
- Over the last ten years it is down 9.8%. The long-run trend across the full record is falling.
- Where does this Jordan 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.