Sugar (Raw Equivalent) — Stock Variation in China, mainland
China, mainland: Sugar (Raw Equivalent) — Stock Variation was -1,146 1000 t in 2023. ◆ Volatile
Sugar (Raw Equivalent) — Stock Variation in China, mainland, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, sugar (raw equivalent) — stock variation in China, mainland stood at -1,146 1000 t.
That represents a change of up 41.6% on the previous year and down 134.9% over ten years.
Over the whole period, sugar (raw equivalent) — stock variation in China, mainland peaked at 3,281 1000 t in 2013 and was at its lowest, -3,956 1000 t, in 2017.
China, mainland ranks 180th of 182 countries on this measure, in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 352 1000 t | -3,956 1000 t | 3,281 1000 t | 10 |
| 2020s | -419 1000 t | -1,963 1000 t | 959 1000 t | 4 |
Countries ranked near China, mainland
More agriculture & rural data for China, mainland
- Tomatoes — Production 61.61 million t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 81 kg/An (2024)
- Tomatoes — Yield 56,478 kg/ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 57.06 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 702.56 million An (2024)
- Bananas — Area harvested 310,093 ha (2024)
- Bananas — Production 11.76 million t (2024)
- Unmanufactured tobacco — Production 2.26 million t (2024)
- Swine / pigs — Stocks 427.43 million An (2024)
- Unmanufactured tobacco — Area harvested 1.03 million ha (2024)
Frequently asked questions
- What is sugar (raw equivalent) — stock variation in China, mainland?
- Sugar (raw equivalent) — stock variation in China, mainland was -1,146 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest sugar (raw equivalent) — stock variation recorded in China, mainland?
- The highest recorded value was 3,281 1000 t in 2013.
- What is the lowest sugar (raw equivalent) — stock variation recorded in China, mainland?
- The lowest recorded value was -3,956 1000 t in 2017.
- How does China, mainland rank for sugar (raw equivalent) — stock variation?
- China, mainland ranks 180th out of 182 countries with data for 2023.
- Is sugar (raw equivalent) — stock variation rising or falling in China, mainland?
- Over the last ten years it is down 134.9%. The long-run trend across the full record is volatile.
- Where does this China, mainland data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Sugar (Raw Equivalent) — Stock Variation. 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.