Cephalopods — Export quantity in Australia and New Zealand
Australia and New Zealand: Cephalopods — Export quantity was 40 1000 t in 2023. ▲ Rising
Cephalopods — Export quantity in Australia and New Zealand, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for cephalopods — export quantity in Australia and New Zealand is 40 1000 t, measured in 2023.
The figure is up 60.0% over ten years.
Over the whole period, cephalopods — export quantity in Australia and New Zealand peaked at 41 1000 t in 2019 and was at its lowest, 14 1000 t, in 2014.
That places Australia and New Zealand 14th out of 137 countries with data for 2023, putting it in the top 10%.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 27 1000 t | 14 1000 t | 41 1000 t | 10 |
| 2020s | 40 1000 t | 40 1000 t | 40 1000 t | 4 |
Countries ranked near Australia and New Zealand
More agriculture & rural data for Australia and New Zealand
- Unmanufactured tobacco — Area harvested 1,417 ha (2005)
- Edible offal of pigs, fresh, chilled or frozen — Production 41,728 t (2024)
- Edible offal of pigs, fresh, chilled or frozen — Producing 6.36 million An (2024)
- Unmanufactured tobacco — Production 3,605 t (2005)
- Fat of pigs — Production 21,661 t (2024)
- Fat of pigs — Producing Animals/Slaughtered 6.36 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 511,939 t (2024)
- Tomatoes — Production 491,636 t (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 80 kg/An (2024)
- Bananas — Area harvested 12,633 ha (2024)
Frequently asked questions
- What is cephalopods — export quantity in Australia and New Zealand?
- Cephalopods — export quantity in Australia and New Zealand was 40 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cephalopods — export quantity recorded in Australia and New Zealand?
- The highest recorded value was 41 1000 t in 2019.
- What is the lowest cephalopods — export quantity recorded in Australia and New Zealand?
- The lowest recorded value was 14 1000 t in 2014.
- How does Australia and New Zealand rank for cephalopods — export quantity?
- Australia and New Zealand ranks 14th out of 137 countries with data for 2023.
- Is cephalopods — export quantity rising or falling in Australia and New Zealand?
- Over the last ten years it is up 60.0%. The long-run trend across the full record is rising.
- Where does this Australia and New Zealand data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cephalopods — Export quantity. 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.