Crustaceans — Food supply in Canada
Canada: Crustaceans — Food supply was 49,436 million Kcal in 2023. ▼ Falling
Crustaceans — Food supply in Canada, 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 Canada is 49,436 million Kcal, measured in 2023.
The figure is down 31.2% over ten years.
Over the whole period, crustaceans — food supply in Canada peaked at 87,849 million Kcal in 2012 and was at its lowest, 45,008 million Kcal, in 2020.
Canada ranks 18th of 180 countries on this measure, in the top 10%.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 70,391 million Kcal | 53,286 million Kcal | 87,849 million Kcal | 10 |
| 2020s | 48,329 million Kcal | 45,008 million Kcal | 49,436 million Kcal | 4 |
Countries ranked near Canada
- 15 United Kingdom of Great Britain and Northern Ireland 66,113 million Kcal compare
- 16 Italy 52,176 million Kcal compare
- 17 China, Taiwan Province of 51,192 million Kcal compare
- 19 Russian Federation 48,463 million Kcal compare
- 20 Australia and New Zealand 44,459 million Kcal compare
- 21 China, Hong Kong SAR 39,949 million Kcal compare
More agriculture & rural data for Canada
- Agriculture share gdp 1.93 (2022)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.93 (2022)
- Agricultural raw materials exports 2.9% (2024)
- Agricultural raw materials imports 0.7% (2024)
- Rural population 17.1% (2025)
- Rural population growth -0.1% (2025)
- Rural population 7.13 million (2025)
- Agriculture, forestry, and fishing, value added 1.9% (2022)
- Agriculture, forestry, and fishing, value added 42.53 billion current US$ (2022)
- Unmanufactured tobacco — Production 27,780 t (2024)
Frequently asked questions
- What is crustaceans — food supply in Canada?
- Crustaceans — food supply in Canada was 49,436 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Canada?
- The highest recorded value was 87,849 million Kcal in 2012.
- What is the lowest crustaceans — food supply recorded in Canada?
- The lowest recorded value was 45,008 million Kcal in 2020.
- How does Canada rank for crustaceans — food supply?
- Canada ranks 18th out of 180 countries with data for 2023.
- Is crustaceans — food supply rising or falling in Canada?
- Over the last ten years it is down 31.2%. The long-run trend across the full record is falling.
- Where does this Canada 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.