Sugar (Raw Equivalent) — Protein supply quantity in Sri Lanka
Sri Lanka: Sugar (Raw Equivalent) — Protein supply quantity was 84.46 t in 2023. ▼ Falling
Sugar (Raw Equivalent) — Protein supply quantity in Sri Lanka, 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 Sri Lanka is 84.46 t, measured in 2023.
The figure is up 16.4% on the previous year and down 48.7% over ten years.
Over the whole period, sugar (raw equivalent) — protein supply quantity in Sri Lanka peaked at 164.73 t in 2013 and was at its lowest, 66.18 t, in 2021.
That places Sri Lanka 119th 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 | 94.52 t | 70.43 t | 164.73 t | 10 |
| 2020s | 72.88 t | 66.18 t | 84.46 t | 4 |
Countries ranked near Sri Lanka
- 116 China, Macao SAR 86.66 t compare
- 117 Kuwait 86.46 t compare
- 118 Bahrain 85.21 t compare
- 121 Luxembourg 74.5 t compare
- 122 North Macedonia 73.17 t compare
More agriculture & rural data for Sri Lanka
- Agriculture share gdp 8.36 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 8.36 (2025)
- Agricultural raw materials exports 2.7% (2024)
- Agricultural raw materials imports 1.9% (2024)
- Rural population 79.5% (2025)
- Rural population growth -0.9% (2025)
- Rural population 17.31 million (2025)
- Agriculture, forestry, and fishing, value added 8.4% (2025)
- Agriculture, forestry, and fishing, value added 9.10 billion current US$ (2025)
- Unmanufactured tobacco — Production 8,514 t (2024)
Frequently asked questions
- What is sugar (raw equivalent) — protein supply quantity in Sri Lanka?
- Sugar (raw equivalent) — protein supply quantity in Sri Lanka was 84.46 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 Sri Lanka?
- The highest recorded value was 164.73 t in 2013.
- What is the lowest sugar (raw equivalent) — protein supply quantity recorded in Sri Lanka?
- The lowest recorded value was 66.18 t in 2021.
- How does Sri Lanka rank for sugar (raw equivalent) — protein supply quantity?
- Sri Lanka ranks 119th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — protein supply quantity rising or falling in Sri Lanka?
- Over the last ten years it is down 48.7%. The long-run trend across the full record is falling.
- Where does this Sri Lanka 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.