Niger vs Saint Lucia: Crustaceans — Export quantity
Crustaceans — Export quantity over time
- Niger
- Saint Lucia
How they compare
Niger currently reports 0 1000 t against 0 1000 t in Saint Lucia, a difference of 0 1000 t.
Across all 7 years both countries report, Saint Lucia has been ahead every year.
Niger ranks 94th and Saint Lucia ranks 94th of 166 countries.
Frequently asked questions
- Which has higher crustaceans — export quantity, Niger or Saint Lucia?
- Niger, at 0 1000 t against 0 1000 t in Saint Lucia as of 2016.
- What is the difference in crustaceans — export quantity between Niger and Saint Lucia?
- 0 1000 t, with Niger ahead.
- How many years of comparable data are there for Niger and Saint Lucia?
- 7 years are reported by both, from 2010 to 2016.
- How do Niger and Saint Lucia rank globally for crustaceans — export quantity?
- Niger ranks 94th and Saint Lucia 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.