Crustaceans — Fat supply quantity in Albania

Albania: Crustaceans — Fat supply quantity was 17.6 t in 2023. ▲ Rising

Latest (2023)
17.6 t
Change on year
unchanged
World rank
82nd
of 180 countries
All-time high
17.6 t
in 2019
All-time low
2.75 t
in 2010
Years of data
14
2010–2023

Crustaceans — Fat supply quantity in Albania, 2010–2023

51015202010201620232010: 2.8 t2011: 3.4 t2012: 12.4 t2013: 12.8 t2014: 15.4 t2015: 16.1 t2016: 13.6 t2017: 17.2 t2018: 15.3 t2019: 17.6 t2020: 17.6 t2021: 17.6 t2022: 17.6 t2023: 17.6 t

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

Analysis

Albania recorded 17.6 t for crustaceans — fat supply quantity in 2023. That is the highest value across all 14 years on record.

That represents a change of up 37.7% over ten years.

Over the whole period, crustaceans — fat supply quantity in Albania peaked at 17.6 t in 2019 and was at its lowest, 2.75 t, in 2010.

Albania ranks 82nd of 180 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

DecadeAverage LowestHighest Years
2010s 12.67 t 2.75 t 17.6 t 10
2020s 17.6 t 17.6 t 17.6 t 4

Countries ranked near Albania

  1. 79 Czechia 18.03 t compare
  2. 80 Nicaragua 17.76 t compare
  3. 81 Mauritius 17.68 t compare
  4. 83 Côte d'Ivoire 17.55 t compare
  5. 84 Croatia 17.47 t compare
  6. 85 Estonia 15.63 t compare

See the full ranking of 211 places →

More agriculture & rural data for Albania

All data for Albania →

Frequently asked questions

What is crustaceans — fat supply quantity in Albania?
Crustaceans — fat supply quantity in Albania was 17.6 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest crustaceans — fat supply quantity recorded in Albania?
The highest recorded value was 17.6 t in 2019.
What is the lowest crustaceans — fat supply quantity recorded in Albania?
The lowest recorded value was 2.75 t in 2010.
How does Albania rank for crustaceans — fat supply quantity?
Albania ranks 82nd out of 180 countries with data for 2023.
Is crustaceans — fat supply quantity rising or falling in Albania?
Over the last ten years it is up 37.7%. The long-run trend across the full record is rising.
Where does this Albania data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Crustaceans — Fat supply quantity in Albania. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 15 August 2026, from https://agriculture.statizoid.com/stat/crustaceans-fat-supply-quantity-t/albania/

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About this data

Indicator
Crustaceans — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,878 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.