Crustaceans — Food supply in Australia
Australia: Crustaceans — Food supply was 39,858 million Kcal in 2023. ▼ Falling
Crustaceans — Food supply in Australia, 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 Australia is 39,858 million Kcal, measured in 2023.
That represents a change of down 1.4% over ten years.
Over the whole period, crustaceans — food supply in Australia peaked at 44,153 million Kcal in 2011 and was at its lowest, 37,136 million Kcal, in 2019.
That places Australia 21st out of 162 countries with data for 2023, putting it in the top 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 | 41,235 million Kcal | 37,136 million Kcal | 44,153 million Kcal | 10 |
| 2020s | 39,357 million Kcal | 37,851 million Kcal | 39,858 million Kcal | 4 |
Countries ranked near Australia
- 18 Russian Federation 48,463 million Kcal compare
- 19 Australia and New Zealand 44,459 million Kcal compare
- 20 China, Hong Kong SAR 39,949 million Kcal compare
- 22 Argentina 35,186 million Kcal compare
- 23 Saudi Arabia 32,853 million Kcal compare
- 24 Germany 32,239 million Kcal compare
More agriculture & rural data for Australia
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 1.7% (2025)
- Agricultural raw materials imports 0.5% (2025)
- Rural population 12.3% (2025)
- Rural population growth 0.6% (2025)
- Rural population 3.39 million (2025)
- Agriculture, forestry, and fishing, value added 2.3% (2025)
- Agriculture, forestry, and fishing, value added 40.76 billion current US$ (2025)
- Bananas — Production 368,735 t (2024)
Frequently asked questions
- What is crustaceans — food supply in Australia?
- Crustaceans — food supply in Australia was 39,858 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Australia?
- The highest recorded value was 44,153 million Kcal in 2011.
- What is the lowest crustaceans — food supply recorded in Australia?
- The lowest recorded value was 37,136 million Kcal in 2019.
- How does Australia rank for crustaceans — food supply?
- Australia ranks 21st out of 162 countries with data for 2023.
- Is crustaceans — food supply rising or falling in Australia?
- Over the last ten years it is down 1.4%. The long-run trend across the full record is falling.
- Where does this Australia 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.