Crustaceans — Other uses in Asia
Asia: Crustaceans — Other uses was 59 1000 t in 2023. ◆ Volatile
Crustaceans — Other uses in Asia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, crustaceans — other uses in Asia stood at 59 1000 t.
The figure is down 65.9% over ten years.
Over the whole period, crustaceans — other uses in Asia peaked at 182 1000 t in 2012 and was at its lowest, 20 1000 t, in 2011.
The series is highly variable year to year, so single readings are best treated with caution.
Crustaceans — Other uses in Asia, year by year
| Year | 1000 t | Change |
|---|---|---|
| 2010 | 25 1000 t | — |
| 2011 | 20 1000 t | -20.0% |
| 2012 | 182 1000 t | +810.0% |
| 2013 | 173 1000 t | -4.9% |
| 2014 | 138 1000 t | -20.2% |
| 2015 | 94 1000 t | -31.9% |
| 2016 | 141 1000 t | +50.0% |
| 2017 | 70 1000 t | -50.4% |
| 2018 | 55 1000 t | -21.4% |
| 2019 | 30 1000 t | -45.5% |
| 2020 | 31 1000 t | +3.3% |
| 2021 | 59 1000 t | +90.3% |
| 2022 | 59 1000 t | +0.0% |
| 2023 | 59 1000 t | +0.0% |
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 92.8 1000 t | 20 1000 t | 182 1000 t | 10 |
| 2020s | 52 1000 t | 31 1000 t | 59 1000 t | 4 |
Countries ranked near Asia
More agriculture & rural data for Asia
- Tomatoes — Production, annual growth rate 2.02 % change on previous year (2024)
- Tomatoes — Production 113.95 million t (2024)
- Tomatoes — Yield 43,044 kg/ha (2024)
- Meat of pig with the bone, fresh or chilled — Production 68.35 million t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 866.88 million An (2024)
- Tomatoes — Area harvested 2.65 million ha (2024)
- Swine / pigs — Stocks 531.98 million An (2024)
- Unmanufactured tobacco — Production 4.18 million t (2024)
- Unmanufactured tobacco — Area harvested 2.08 million ha (2024)
- Meat of pig with the bone, fresh or chilled — Yield/Carcass Weight 79 kg/An (2024)
Frequently asked questions
- What is crustaceans — other uses in Asia?
- Crustaceans — other uses in Asia was 59 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — other uses recorded in Asia?
- The highest recorded value was 182 1000 t in 2012.
- What is the lowest crustaceans — other uses recorded in Asia?
- The lowest recorded value was 20 1000 t in 2011.
- How does Asia rank for crustaceans — other uses?
- Asia ranks 2nd out of 8 regions with data for 2023.
- Is crustaceans — other uses rising or falling in Asia?
- Over the last ten years it is down 65.9%. The long-run trend across the full record is volatile.
- Where does this Asia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Other uses (non-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.