Sweeteners, Other — Residuals in France

France: Sweeteners, Other — Residuals was -203 1000 t in 2023. ◆ Volatile

Latest (2023)
-203 1000 t
Change on year
up 25.1%
World rank
182nd
of 182 countries
All-time high
265 1000 t
in 2011
All-time low
-306 1000 t
in 2021
Years of data
14
2010–2023

Sweeteners, Other — Residuals in France, 2010–2023

-400-20002002010201620232010: -7 1000 t2011: 265 1000 t2012: 218 1000 t2013: 237 1000 t2014: -56 1000 t2015: -72 1000 t2016: -69 1000 t2017: -81 1000 t2018: -75 1000 t2019: -144 1000 t2020: -76 1000 t2021: -306 1000 t2022: -271 1000 t2023: -203 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

France recorded -203 1000 t for sweeteners, other — residuals in 2023.

The figure is up 25.1% on the previous year and down 185.7% over ten years.

Over the whole period, sweeteners, other — residuals in France peaked at 265 1000 t in 2011 and was at its lowest, -306 1000 t, in 2021.

That places France 182nd out of 182 countries with data for 2023, putting it in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 21.6 1000 t -144 1000 t 265 1000 t 10
2020s -214 1000 t -306 1000 t -76 1000 t 4

Countries ranked near France

  1. 179 Afghanistan -44 1000 t compare
  2. 180 Canada -67 1000 t compare
  3. 181 Türkiye -105 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for France

All data for France →

Frequently asked questions

What is sweeteners, other — residuals in France?
Sweeteners, other — residuals in France was -203 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest sweeteners, other — residuals recorded in France?
The highest recorded value was 265 1000 t in 2011.
What is the lowest sweeteners, other — residuals recorded in France?
The lowest recorded value was -306 1000 t in 2021.
How does France rank for sweeteners, other — residuals?
France ranks 182nd out of 182 countries with data for 2023.
Is sweeteners, other — residuals rising or falling in France?
Over the last ten years it is down 185.7%. The long-run trend across the full record is volatile.
Where does this France data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Sweeteners, Other — Residuals. Statizoid updates them automatically from the source API.

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Sweeteners, Other — Residuals in France. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/sweeteners-other-residuals/france/

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About this data

Indicator
Sweeteners, Other — Residuals
Unit
1000 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.