Cephalopods — Protein supply quantity in Haiti

Haiti: Cephalopods — Protein supply quantity was 0.79 t in 2023. ◆ Volatile

Latest (2023)
0.79 t
Change on year
unchanged
World rank
144th
of 158 countries
All-time high
12.44 t
in 2016
All-time low
0.06 t
in 2019
Years of data
13
2010–2023

Cephalopods — Protein supply quantity in Haiti, 2010–2023

02.557.51012.52010201620232010: 0.48 t2011: 1.6 t2012: 1.3 t2013: 0.64 t2014: 5.9 t2015: 0.12 t2016: 12.4 t2017: 0.32 t2019: 0.06 t2020: 0.63 t2021: 0.79 t2022: 0.79 t2023: 0.79 t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

The most recent figure for cephalopods — protein supply quantity in Haiti is 0.79 t, measured in 2023.

The figure is up 23.4% over ten years.

Over the whole period, cephalopods — protein supply quantity in Haiti peaked at 12.44 t in 2016 and was at its lowest, 0.06 t, in 2019.

Haiti ranks 144th of 158 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 2.54 t 0.06 t 12.44 t 9
2020s 0.75 t 0.63 t 0.79 t 4

Countries ranked near Haiti

  1. 141 Kiribati 0.95 t compare
  2. 142 Djibouti 0.94 t compare
  3. 143 Saint Lucia 0.83 t compare
  4. 145 Guyana 0.74 t compare
  5. 146 Iceland 0.69 t compare
  6. 147 Solomon Islands 0.64 t compare

See the full ranking of 207 places →

More agriculture & rural data for Haiti

All data for Haiti →

Frequently asked questions

What is cephalopods — protein supply quantity in Haiti?
Cephalopods — protein supply quantity in Haiti was 0.79 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cephalopods — protein supply quantity recorded in Haiti?
The highest recorded value was 12.44 t in 2016.
What is the lowest cephalopods — protein supply quantity recorded in Haiti?
The lowest recorded value was 0.06 t in 2019.
How does Haiti rank for cephalopods — protein supply quantity?
Haiti ranks 144th out of 158 countries with data for 2023.
Is cephalopods — protein supply quantity rising or falling in Haiti?
Over the last ten years it is up 23.4%. The long-run trend across the full record is volatile.
Where does this Haiti 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.

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Cephalopods — Protein supply quantity in Haiti. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 18 August 2026, from https://agriculture.statizoid.com/stat/cephalopods-protein-supply-quantity-t/haiti/

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About this data

Indicator
Cephalopods — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
207 places, 2,773 data points, 2010–2023
Last refreshed

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.