Crustaceans — Import quantity in Denmark

Denmark: Crustaceans — Import quantity was 184 1000 t in 2023. ▼ Falling

Latest (2023)
184 1000 t
Change on year
unchanged
World rank
8th
of 180 countries
All-time high
231 1000 t
in 2010
All-time low
174 1000 t
in 2016
Years of data
14
2010–2023

Crustaceans — Import quantity in Denmark, 2010–2023

0501001502002502010201620232010: 231 1000 t2011: 225 1000 t2012: 206 1000 t2013: 209 1000 t2014: 202 1000 t2015: 177 1000 t2016: 174 1000 t2017: 187 1000 t2018: 183 1000 t2019: 184 1000 t2020: 184 1000 t2021: 184 1000 t2022: 184 1000 t2023: 184 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for crustaceans — import quantity in Denmark is 184 1000 t, measured in 2023.

The figure is down 12.0% over ten years.

Over the whole period, crustaceans — import quantity in Denmark peaked at 231 1000 t in 2010 and was at its lowest, 174 1000 t, in 2016.

Denmark ranks 8th of 180 countries on this measure, in the top 10%.

The long-run direction has been consistently falling across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 197.8 1000 t 174 1000 t 231 1000 t 10
2020s 184 1000 t 184 1000 t 184 1000 t 4

Countries ranked near Denmark

  1. 5 Spain 227 1000 t compare
  2. 6 United Kingdom of Great Britain and Northern Ireland 216 1000 t compare
  3. 7 Republic of Korea 193 1000 t compare
  4. 9 Netherlands (Kingdom of the) 169 1000 t compare
  5. 10 Russian Federation 118 1000 t compare
  6. 11 Italy 117 1000 t compare

See the full ranking of 211 places →

More agriculture & rural data for Denmark

All data for Denmark →

Frequently asked questions

What is crustaceans — import quantity in Denmark?
Crustaceans — import quantity in Denmark was 184 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest crustaceans — import quantity recorded in Denmark?
The highest recorded value was 231 1000 t in 2010.
What is the lowest crustaceans — import quantity recorded in Denmark?
The lowest recorded value was 174 1000 t in 2016.
How does Denmark rank for crustaceans — import quantity?
Denmark ranks 8th out of 180 countries with data for 2023.
Is crustaceans — import quantity rising or falling in Denmark?
Over the last ten years it is down 12.0%. The long-run trend across the full record is falling.
Where does this Denmark data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Import quantity. 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

Indicator
Crustaceans — Import quantity
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,874 data points, 2010–2023
Last refreshed

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.