Crustaceans — Food supply in Lithuania
Lithuania: Crustaceans — Food supply was 3,248 million Kcal in 2023. ◆ Volatile
Crustaceans — Food supply in Lithuania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Lithuania recorded 3,248 million Kcal for crustaceans — food supply in 2023. That is the highest value across all 14 years on record.
That represents a change of up 341.3% over ten years.
Over the whole period, crustaceans — food supply in Lithuania peaked at 3,248 million Kcal in 2019 and was at its lowest, 736.04 million Kcal, in 2013.
That places Lithuania 63rd out of 180 countries with data for 2023, putting it in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,557 million Kcal | 736.04 million Kcal | 3,248 million Kcal | 10 |
| 2020s | 3,248 million Kcal | 3,248 million Kcal | 3,248 million Kcal | 4 |
Countries ranked near Lithuania
- 60 United Republic of Tanzania 3,703 million Kcal compare
- 61 Qatar 3,560 million Kcal compare
- 62 China, Macao SAR 3,429 million Kcal compare
- 64 Oman 3,129 million Kcal compare
- 65 Türkiye 3,002 million Kcal compare
- 66 Costa Rica 2,776 million Kcal compare
More agriculture & rural data for Lithuania
- 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 2.4% (2025)
- Agricultural raw materials imports 1.7% (2025)
- Rural population 30.9% (2025)
- Rural population growth -0.8% (2025)
- Rural population 893,162 (2025)
- Agriculture, forestry, and fishing, value added 2.3% (2025)
- Agriculture, forestry, and fishing, value added 2.16 billion current US$ (2025)
- Bananas — Production 0 t (2024)
Frequently asked questions
- What is crustaceans — food supply in Lithuania?
- Crustaceans — food supply in Lithuania was 3,248 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Lithuania?
- The highest recorded value was 3,248 million Kcal in 2019.
- What is the lowest crustaceans — food supply recorded in Lithuania?
- The lowest recorded value was 736.04 million Kcal in 2013.
- How does Lithuania rank for crustaceans — food supply?
- Lithuania ranks 63rd out of 180 countries with data for 2023.
- Is crustaceans — food supply rising or falling in Lithuania?
- Over the last ten years it is up 341.3%. The long-run trend across the full record is volatile.
- Where does this Lithuania 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.