Crustaceans — Food supply in Oceania
Oceania: Crustaceans — Food supply was 46,419 million Kcal in 2023. ▼ Falling
Crustaceans — Food supply in Oceania, 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 Oceania is 46,419 million Kcal, measured in 2023.
That represents a change of up 1.0% over ten years.
Over the whole period, crustaceans — food supply in Oceania peaked at 50,136 million Kcal in 2012 and was at its lowest, 43,715 million Kcal, in 2019.
That places Oceania 14th out of 39 groups with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 46,804 million Kcal | 43,715 million Kcal | 50,136 million Kcal | 10 |
| 2020s | 45,900 million Kcal | 44,343 million Kcal | 46,419 million Kcal | 4 |
Countries ranked near Oceania
- 11 France 79,981 million Kcal compare
- 12 Brazil 76,920 million Kcal compare
- 13 Philippines 71,808 million Kcal compare
- 14 United Kingdom of Great Britain and Northern Ireland 66,113 million Kcal compare
- 15 Italy 52,176 million Kcal compare
- 16 China, Taiwan Province of 51,192 million Kcal compare
- 17 Canada 49,436 million Kcal compare
More agriculture & rural data for Oceania
- Tomatoes — Area harvested 6,287 ha (2024)
- Bananas — Area harvested 97,509 ha (2024)
- Bananas — Production 1.71 million t (2024)
- Unmanufactured tobacco — Production 626.54 t (2024)
- Unmanufactured tobacco — Area harvested 581 ha (2024)
- Tomatoes — Yield 79,147 kg/ha (2024)
- Tomatoes — Production 497,570 t (2024)
- Swine / pigs — Stocks 5.39 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 64.03 million An (2024)
- Sugar Crops Primary — Production 31.52 million t (2024)
Frequently asked questions
- What is crustaceans — food supply in Oceania?
- Crustaceans — food supply in Oceania was 46,419 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Oceania?
- The highest recorded value was 50,136 million Kcal in 2012.
- What is the lowest crustaceans — food supply recorded in Oceania?
- The lowest recorded value was 43,715 million Kcal in 2019.
- How does Oceania rank for crustaceans — food supply?
- Oceania ranks 14th out of 39 groups with data for 2023.
- Is crustaceans — food supply rising or falling in Oceania?
- Over the last ten years it is up 1.0%. The long-run trend across the full record is falling.
- Where does this Oceania 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.