Crustaceans — Export quantity in Western Africa
Western Africa: Crustaceans — Export quantity was 14 1000 t in 2023. ▼ Falling
Crustaceans — Export quantity in Western Africa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for crustaceans — export quantity in Western Africa is 14 1000 t, measured in 2023.
Compared with earlier readings it is down 44.0% over ten years.
Over the whole period, crustaceans — export quantity in Western Africa peaked at 32 1000 t in 2010 and was at its lowest, 11 1000 t, in 2020.
Western Africa ranks 26th 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 18 1000 t | 13 1000 t | 32 1000 t | 10 |
| 2020s | 13.25 1000 t | 11 1000 t | 14 1000 t | 4 |
Countries ranked near Western Africa
- 23 Bangladesh 41 1000 t compare
- 24 Germany 39 1000 t compare
- 25 France 38 1000 t compare
- 26 Honduras 37 1000 t compare
- 27 Iran (Islamic Republic of) 36 1000 t compare
- 27 Peru 36 1000 t compare
- 29 Venezuela (Bolivarian Republic of) 35 1000 t compare
More agriculture & rural data for Western Africa
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 48 kg/An (2024)
- Fat of pigs — Producing Animals/Slaughtered 14.80 million An (2024)
- Fat of pigs — Production 50,778 t (2024)
- Swine / pigs — Stocks 17.11 million An (2024)
- Tomatoes — Area harvested 1.05 million ha (2024)
- Tomatoes — Yield 6,608 kg/ha (2024)
- Tomatoes — Production 6.91 million t (2024)
- Unmanufactured tobacco — Area harvested 39,728 ha (2024)
- Bananas — Production 8.72 million t (2024)
- Bananas — Area harvested 598,635 ha (2024)
Frequently asked questions
- What is crustaceans — export quantity in Western Africa?
- Crustaceans — export quantity in Western Africa was 14 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — export quantity recorded in Western Africa?
- The highest recorded value was 32 1000 t in 2010.
- What is the lowest crustaceans — export quantity recorded in Western Africa?
- The lowest recorded value was 11 1000 t in 2020.
- How does Western Africa rank for crustaceans — export quantity?
- Western Africa ranks 26th out of 31 groups with data for 2023.
- Is crustaceans — export quantity rising or falling in Western Africa?
- Over the last ten years it is down 44.0%. The long-run trend across the full record is falling.
- Where does this Western Africa 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
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.