Crustaceans — Food supply in Americas
Americas: Crustaceans — Food supply was 1.04 million million Kcal in 2023. ▲ Rising
Crustaceans — Food supply in Americas, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
The most recent figure for crustaceans — food supply in Americas is 1.04 million million Kcal, measured in 2023.
The figure is up 21.1% over ten years.
Over the whole period, crustaceans — food supply in Americas peaked at 1.07 million million Kcal in 2018 and was at its lowest, 855,450 million Kcal, in 2013.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 955,329 million Kcal | 855,450 million Kcal | 1.07 million million Kcal | 10 |
| 2020s | 1.03 million million Kcal | 1.01 million million Kcal | 1.04 million million Kcal | 4 |
Countries ranked near Americas
- 1 China, People's Republic of 4.93 million million Kcal compare
- 2 China, mainland 4.84 million million Kcal compare
- 3 Indonesia 549,877 million Kcal compare
- 4 India 404,477 million Kcal compare
- 5 Mexico 161,754 million Kcal compare
More agriculture & rural data for Americas
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 94 kg/An (2024)
- Tomatoes — Production 25.19 million t (2024)
- Unmanufactured tobacco — Area harvested 532,819 ha (2024)
- Tomatoes — Yield 63,435 kg/ha (2024)
- Tomatoes — Area harvested 397,122 ha (2024)
- Unmanufactured tobacco — Production 1.02 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 267.48 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 25.17 million t (2024)
- Bananas — Area harvested 1.37 million ha (2024)
- Swine / pigs — Stocks 191.53 million An (2024)
Frequently asked questions
- What is crustaceans — food supply in Americas?
- Crustaceans — food supply in Americas was 1.04 million million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Americas?
- The highest recorded value was 1.07 million million Kcal in 2018.
- What is the lowest crustaceans — food supply recorded in Americas?
- The lowest recorded value was 855,450 million Kcal in 2013.
- How does Americas rank for crustaceans — food supply?
- Americas ranks 2nd out of 10 groups with data for 2023.
- Is crustaceans — food supply rising or falling in Americas?
- Over the last ten years it is up 21.1%. The long-run trend across the full record is rising.
- Where does this Americas data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Food supply (kcal). 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.