Crustaceans — Export quantity in Oceania

Oceania: Crustaceans — Export quantity was 18 1000 t in 2023. ▼ Falling

Latest (2023)
18 1000 t
Change on year
unchanged
Rank
25th
of 31 groups
All-time high
25 1000 t
in 2014
All-time low
18 1000 t
in 2020
Years of data
14
2010–2023

Crustaceans — Export quantity in Oceania, 2010–2023

05101520252010201620232010: 21 1000 t2011: 19 1000 t2012: 19 1000 t2013: 22 1000 t2014: 25 1000 t2015: 24 1000 t2016: 23 1000 t2017: 25 1000 t2018: 20 1000 t2019: 24 1000 t2020: 18 1000 t2021: 18 1000 t2022: 18 1000 t2023: 18 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for crustaceans — export quantity in Oceania is 18 1000 t, measured in 2023. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 18.2% over ten years.

Over the whole period, crustaceans — export quantity in Oceania peaked at 25 1000 t in 2014 and was at its lowest, 18 1000 t, in 2020.

Oceania ranks 25th of 31 groups on this measure, in the bottom quarter.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 22.2 1000 t 19 1000 t 25 1000 t 10
2020s 18 1000 t 18 1000 t 18 1000 t 4

Countries ranked near Oceania

  1. 22 Morocco 50 1000 t compare
  2. 23 Bangladesh 41 1000 t compare
  3. 24 Germany 39 1000 t compare
  4. 25 France 38 1000 t compare
  5. 26 Honduras 37 1000 t compare
  6. 27 Iran (Islamic Republic of) 36 1000 t compare
  7. 27 Peru 36 1000 t compare

See the full ranking of 197 places →

More agriculture & rural data for Oceania

All data for Oceania →

Frequently asked questions

What is crustaceans — export quantity in Oceania?
Crustaceans — export quantity in Oceania was 18 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest crustaceans — export quantity recorded in Oceania?
The highest recorded value was 25 1000 t in 2014.
What is the lowest crustaceans — export quantity recorded in Oceania?
The lowest recorded value was 18 1000 t in 2020.
How does Oceania rank for crustaceans — export quantity?
Oceania ranks 25th out of 31 groups with data for 2023.
Is crustaceans — export quantity rising or falling in Oceania?
Over the last ten years it is down 18.2%. The long-run trend across the full record is falling.
Where does this Oceania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — 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

Indicator
Crustaceans — Export quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
197 places, 2,599 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.