Crustaceans — Food supply in Morocco
Morocco: Crustaceans — Food supply was 1,638 million Kcal in 2023. ◆ Volatile
Crustaceans — Food supply in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, crustaceans — food supply in Morocco stood at 1,638 million Kcal. That is the lowest value across all 14 years on record.
The figure is down 84.1% over ten years.
Over the whole period, crustaceans — food supply in Morocco peaked at 12,713 million Kcal in 2011 and was at its lowest, 1,638 million Kcal, in 2021.
Morocco ranks 70th of 162 countries on this measure, 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 | 9,113 million Kcal | 1,742 million Kcal | 12,713 million Kcal | 10 |
| 2020s | 1,798 million Kcal | 1,638 million Kcal | 2,278 million Kcal | 4 |
Countries ranked near Morocco
- 67 Bahamas, The 1,737 million Kcal compare
- 68 El Salvador 1,710 million Kcal compare
- 69 Algeria 1,641 million Kcal compare
- 71 Nicaragua 1,614 million Kcal compare
- 72 Albania 1,592 million Kcal compare
- 73 Croatia, Republic of 1,573 million Kcal compare
More agriculture & rural data for Morocco
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
- Rural population 36.9% (2025)
- Rural population growth 0.0% (2025)
- Rural population 14.17 million (2025)
- Agriculture, forestry, and fishing, value added 10.5% (2025)
- Agriculture, forestry, and fishing, value added 19.23 billion current US$ (2025)
- Bananas — Production 310,110 t (2024)
Frequently asked questions
- What is crustaceans — food supply in Morocco?
- Crustaceans — food supply in Morocco was 1,638 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Morocco?
- The highest recorded value was 12,713 million Kcal in 2011.
- What is the lowest crustaceans — food supply recorded in Morocco?
- The lowest recorded value was 1,638 million Kcal in 2021.
- How does Morocco rank for crustaceans — food supply?
- Morocco ranks 70th out of 162 countries with data for 2023.
- Is crustaceans — food supply rising or falling in Morocco?
- Over the last ten years it is down 84.1%. The long-run trend across the full record is volatile.
- Where does this Morocco 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.