Cephalopods — Protein supply quantity in Serbia

Serbia: Cephalopods — Protein supply quantity was 248.97 t in 2023. ▬ Flat

Latest (2023)
248.97 t
Change on year
unchanged
World rank
58th
of 158 countries
All-time high
397.16 t
in 2012
All-time low
132.27 t
in 2010
Years of data
14
2010–2023

Cephalopods — Protein supply quantity in Serbia, 2010–2023

1002003004002010201620232010: 132.3 t2011: 172.9 t2012: 397.2 t2013: 248.1 t2014: 302.6 t2015: 291 t2016: 194.6 t2017: 256.7 t2018: 221.2 t2019: 182.6 t2020: 175.7 t2021: 249 t2022: 249 t2023: 249 t

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

Analysis

Serbia recorded 248.97 t for cephalopods — protein supply quantity in 2023.

Compared with earlier readings it is up 0.4% over ten years.

Over the whole period, cephalopods — protein supply quantity in Serbia peaked at 397.16 t in 2012 and was at its lowest, 132.27 t, in 2010.

That places Serbia 58th out of 158 countries with data for 2023, putting it in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 239.91 t 132.27 t 397.16 t 10
2020s 230.64 t 175.66 t 248.97 t 4

Countries ranked near Serbia

  1. 55 Costa Rica 266.85 t compare
  2. 56 China, Macao SAR 261.32 t compare
  3. 57 Uruguay 250.52 t compare
  4. 59 Israel 232.64 t compare
  5. 60 Poland 211.07 t compare
  6. 61 Guinea 210.19 t compare

See the full ranking of 207 places →

More agriculture & rural data for Serbia

All data for Serbia →

Frequently asked questions

What is cephalopods — protein supply quantity in Serbia?
Cephalopods — protein supply quantity in Serbia was 248.97 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest cephalopods — protein supply quantity recorded in Serbia?
The highest recorded value was 397.16 t in 2012.
What is the lowest cephalopods — protein supply quantity recorded in Serbia?
The lowest recorded value was 132.27 t in 2010.
How does Serbia rank for cephalopods — protein supply quantity?
Serbia ranks 58th out of 158 countries with data for 2023.
Is cephalopods — protein supply quantity rising or falling in Serbia?
Over the last ten years it is up 0.4%. The long-run trend across the full record is flat.
Where does this Serbia 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 Serbia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 20 August 2026, from https://agriculture.statizoid.com/stat/cephalopods-protein-supply-quantity-t/serbia/

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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.