Crustaceans — Food supply in Uruguay
Uruguay: Crustaceans — Food supply was 183.95 million Kcal in 2023. ▼ Falling
Crustaceans — Food supply in Uruguay, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
In 2023, crustaceans — food supply in Uruguay stood at 183.95 million Kcal. That is the lowest value across all 14 years on record.
That represents a change of down 40.8% over ten years.
Over the whole period, crustaceans — food supply in Uruguay peaked at 592.98 million Kcal in 2018 and was at its lowest, 183.95 million Kcal, in 2021.
Uruguay ranks 133rd of 180 countries on this measure, 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 | 358.18 million Kcal | 234.34 million Kcal | 592.98 million Kcal | 10 |
| 2020s | 187.48 million Kcal | 183.95 million Kcal | 198.06 million Kcal | 4 |
Countries ranked near Uruguay
- 130 Antigua and Barbuda 216.61 million Kcal compare
- 131 Gabon 197.37 million Kcal compare
- 132 Bahrain 187.44 million Kcal compare
- 134 Montenegro 174.79 million Kcal compare
- 135 Eswatini 159.96 million Kcal compare
- 136 Mauritania 152.98 million Kcal compare
More agriculture & rural data for Uruguay
- Agriculture share gdp 6.38 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 6.38 (2025)
- Agricultural raw materials exports 14.1% (2024)
- Agricultural raw materials imports 0.8% (2024)
- Rural population 4.3% (2025)
- Rural population growth -1.3% (2025)
- Rural population 147,108 (2025)
- Agriculture, forestry, and fishing, value added 6.4% (2025)
- Agriculture, forestry, and fishing, value added 5.45 billion current US$ (2025)
- Unmanufactured tobacco — Production 3,350 t (2024)
Frequently asked questions
- What is crustaceans — food supply in Uruguay?
- Crustaceans — food supply in Uruguay was 183.95 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food supply recorded in Uruguay?
- The highest recorded value was 592.98 million Kcal in 2018.
- What is the lowest crustaceans — food supply recorded in Uruguay?
- The lowest recorded value was 183.95 million Kcal in 2021.
- How does Uruguay rank for crustaceans — food supply?
- Uruguay ranks 133rd out of 180 countries with data for 2023.
- Is crustaceans — food supply rising or falling in Uruguay?
- Over the last ten years it is down 40.8%. The long-run trend across the full record is falling.
- Where does this Uruguay 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.