Cephalopods — Protein supply quantity in Dominican Republic
Dominican Republic: Cephalopods — Protein supply quantity was 365.48 t in 2023. ▲ Rising
Cephalopods — Protein supply quantity in Dominican Republic, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Dominican Republic recorded 365.48 t for cephalopods — protein supply quantity in 2023.
The figure is up 265.0% over ten years.
Over the whole period, cephalopods — protein supply quantity in Dominican Republic peaked at 402.88 t in 2018 and was at its lowest, 91.08 t, in 2012.
Dominican Republic ranks 48th of 158 countries on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 205.83 t | 91.08 t | 402.88 t | 10 |
| 2020s | 321.9 t | 191.16 t | 365.48 t | 4 |
Countries ranked near Dominican Republic
More agriculture & rural data for Dominican Republic
- Agriculture, forestry, and fishing, value added (current US$), annual 5.94 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.046 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 509.02 current US$ per person (2025)
- Rural population, annual growth rate 0.4279 % change on previous year (2025)
- Rural population, per unit of GDP 0 units per US$ of GDP (2025)
- Rural population, per capita 0.2748 units per person (2025)
- Agriculture share gdp 4.6 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 4.6 (2025)
- Agricultural raw materials exports 0.5% (2024)
- Agricultural raw materials imports 0.9% (2024)
Frequently asked questions
- What is cephalopods — protein supply quantity in Dominican Republic?
- Cephalopods — protein supply quantity in Dominican Republic was 365.48 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cephalopods — protein supply quantity recorded in Dominican Republic?
- The highest recorded value was 402.88 t in 2018.
- What is the lowest cephalopods — protein supply quantity recorded in Dominican Republic?
- The lowest recorded value was 91.08 t in 2012.
- How does Dominican Republic rank for cephalopods — protein supply quantity?
- Dominican Republic ranks 48th out of 158 countries with data for 2023.
- Is cephalopods — protein supply quantity rising or falling in Dominican Republic?
- Over the last ten years it is up 265.0%. The long-run trend across the full record is rising.
- Where does this Dominican Republic data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cephalopods — Protein supply quantity (t). 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.