Crustaceans — Food in Eastern Europe
Eastern Europe: Crustaceans — Food was 240 1000 t in 2023. ▲ Rising
Crustaceans — Food in Eastern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for crustaceans — food in Eastern Europe is 240 1000 t, measured in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 69.0% over ten years.
Over the whole period, crustaceans — food in Eastern Europe peaked at 240 1000 t in 2021 and was at its lowest, 109 1000 t, in 2015.
Eastern Europe ranks 18th of 31 regions on this measure, in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 134.6 1000 t | 109 1000 t | 179 1000 t | 10 |
| 2020s | 231 1000 t | 204 1000 t | 240 1000 t | 4 |
Countries ranked near Eastern Europe
- 15 Philippines 148 1000 t compare
- 16 Canada 137 1000 t compare
- 17 Brazil 132 1000 t compare
- 17 Italy 132 1000 t compare
- 19 Australia and New Zealand 113 1000 t compare
- 20 China, Hong Kong SAR 101 1000 t compare
- 21 Australia 98 1000 t compare
More agriculture & rural data for Eastern Europe
- Unmanufactured tobacco — Production 30,568 t (2024)
- Tomatoes — Production 6.41 million t (2024)
- Tomatoes — Yield 36,348 kg/ha (2024)
- Tomatoes — Area harvested 176,254 ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 97 kg/An (2024)
- Unmanufactured tobacco — Area harvested 16,024 ha (2024)
- Meat of pig with the bone, fresh or chilled — Producing 93.05 million An (2024)
- Meat of pig with the bone, fresh or chilled — Production 9.06 million t (2024)
- Bananas — Production 0 t (2024)
- Swine / pigs — Stocks 53.79 million An (2024)
Frequently asked questions
- What is crustaceans — food in Eastern Europe?
- Crustaceans — food in Eastern Europe was 240 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — food recorded in Eastern Europe?
- The highest recorded value was 240 1000 t in 2021.
- What is the lowest crustaceans — food recorded in Eastern Europe?
- The lowest recorded value was 109 1000 t in 2015.
- How does Eastern Europe rank for crustaceans — food?
- Eastern Europe ranks 18th out of 31 regions with data for 2023.
- Is crustaceans — food rising or falling in Eastern Europe?
- Over the last ten years it is up 69.0%. The long-run trend across the full record is rising.
- Where does this Eastern Europe data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Food. 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.