French Polynesia vs Montenegro: Crustaceans — Export quantity
Crustaceans — Export quantity over time
- French Polynesia
- Montenegro
How they compare
French Polynesia currently reports 0 1000 t against 0 1000 t in Montenegro, a difference of 0 1000 t.
Across all 9 years both countries report, Montenegro has been ahead every year.
French Polynesia ranks 94th and Montenegro ranks 94th of 166 countries.
Frequently asked questions
- Which has higher crustaceans — export quantity, French Polynesia or Montenegro?
- French Polynesia, at 0 1000 t against 0 1000 t in Montenegro as of 2019.
- What is the difference in crustaceans — export quantity between French Polynesia and Montenegro?
- 0 1000 t, with French Polynesia ahead.
- How many years of comparable data are there for French Polynesia and Montenegro?
- 9 years are reported by both, from 2010 to 2019.
- How do French Polynesia and Montenegro rank globally for crustaceans — export quantity?
- French Polynesia ranks 94th and Montenegro ranks 94th of 166 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Crustaceans — Export quantity. Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
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.