Cephalopods — Export quantity in Eastern Europe
Eastern Europe: Cephalopods — Export quantity was 26 1000 t in 2023. ◆ Volatile
Cephalopods — Export quantity in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
Eastern Europe recorded 26 1000 t for cephalopods — export quantity in 2023.
Compared with earlier readings it is up 116.7% over ten years.
Over the whole period, cephalopods — export quantity in Eastern Europe peaked at 42 1000 t in 2016 and was at its lowest, 3 1000 t, in 2011.
Eastern Europe ranks 22nd of 31 groups on this measure, in the middle of the range.
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 | 21.8 1000 t | 3 1000 t | 42 1000 t | 10 |
| 2020s | 28.75 1000 t | 26 1000 t | 37 1000 t | 4 |
Countries ranked near Eastern Europe
- 19 Portugal 25 1000 t compare
- 20 Republic of Korea 24 1000 t compare
- 21 Russian Federation 23 1000 t compare
- 22 Ecuador 19 1000 t compare
- 22 France 19 1000 t compare
- 24 Senegal 17 1000 t compare
- 25 Netherlands (Kingdom of the) 15 1000 t compare
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is cephalopods — export quantity in Eastern Europe?
- Cephalopods — export quantity in Eastern Europe was 26 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cephalopods — export quantity recorded in Eastern Europe?
- The highest recorded value was 42 1000 t in 2016.
- What is the lowest cephalopods — export quantity recorded in Eastern Europe?
- The lowest recorded value was 3 1000 t in 2011.
- How does Eastern Europe rank for cephalopods — export quantity?
- Eastern Europe ranks 22nd out of 31 groups with data for 2023.
- Is cephalopods — export quantity rising or falling in Eastern Europe?
- Over the last ten years it is up 116.7%. The long-run trend across the full record is volatile.
- Where does this Eastern Europe 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.