Sugar (Raw Equivalent) — Protein supply quantity in Kuwait

Kuwait: Sugar (Raw Equivalent) — Protein supply quantity was 86.46 t in 2023. ◆ Volatile

Latest (2023)
86.46 t
Change on year
up 42.9%
World rank
117th
of 182 countries
All-time high
86.46 t
in 2023
All-time low
0 t
in 2013
Years of data
14
2010–2023

Sugar (Raw Equivalent) — Protein supply quantity in Kuwait, 2010–2023

0204060802010201620232010: 47.4 t2011: 50 t2012: 0.03 t2013: 0 t2014: 61.5 t2015: 7.8 t2016: 68 t2017: 53.8 t2018: 36.8 t2019: 61.9 t2020: 9.6 t2021: 11.8 t2022: 60.5 t2023: 86.5 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Kuwait recorded 86.46 t for sugar (raw equivalent) — protein supply quantity in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 42.9% on the previous year and up 134.9% over five years.

Over the whole period, sugar (raw equivalent) — protein supply quantity in Kuwait peaked at 86.46 t in 2023 and was at its lowest, 0 t, in 2013.

Kuwait ranks 117th of 182 countries on this measure, in the middle of the range.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 38.73 t 0 t 68.05 t 10
2020s 42.09 t 9.61 t 86.46 t 4

Countries ranked near Kuwait

  1. 114 Greece 91.24 t compare
  2. 115 Nepal 87.52 t compare
  3. 116 China, Macao SAR 86.66 t compare
  4. 118 Bahrain 85.21 t compare
  5. 119 Sri Lanka 84.46 t compare
  6. 120 Democratic People's Republic of Korea 81.83 t compare

See the full ranking of 213 places →

More agriculture & rural data for Kuwait

All data for Kuwait →

Frequently asked questions

What is sugar (raw equivalent) — protein supply quantity in Kuwait?
Sugar (raw equivalent) — protein supply quantity in Kuwait was 86.46 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 Kuwait?
The highest recorded value was 86.46 t in 2023.
What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Kuwait?
The lowest recorded value was 0 t in 2013.
How does Kuwait rank for sugar (raw equivalent) — protein supply quantity?
Kuwait ranks 117th out of 182 countries with data for 2023.
Where does this Kuwait 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

Indicator
Sugar (Raw Equivalent) — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,901 data points, 2010–2023
Last refreshed

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.