Crustaceans — Protein supply quantity in Morocco
Morocco: Crustaceans — Protein supply quantity was 0.03 g/cap/d in 2023. ◆ Volatile
Crustaceans — Protein supply quantity in Morocco, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
Morocco recorded 0.03 g/cap/d for crustaceans — protein supply quantity in 2023. That is the lowest value across all 14 years on record.
That represents a change of down 83.3% over ten years.
Over the whole period, crustaceans — protein supply quantity in Morocco peaked at 0.23 g/cap/d in 2011 and was at its lowest, 0.03 g/cap/d, in 2019.
Morocco ranks 115th of 162 countries on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 0.156 g/cap/d | 0.03 g/cap/d | 0.23 g/cap/d | 10 |
| 2020s | 0.0325 g/cap/d | 0.03 g/cap/d | 0.04 g/cap/d | 4 |
Countries ranked near Morocco
More agriculture & rural data for Morocco
- Agriculture, forestry, and fishing, value added (current US$), annual 13.33 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1055 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 500.5 current US$ per person (2025)
- Rural population, annual growth rate 0.0275 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.3687 units per person (2025)
- Agriculture share gdp 10.55 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 10.55 (2025)
- Agricultural raw materials exports 0.6% (2024)
- Agricultural raw materials imports 1.1% (2024)
Frequently asked questions
- What is crustaceans — protein supply quantity in Morocco?
- Crustaceans — protein supply quantity in Morocco was 0.03 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — protein supply quantity recorded in Morocco?
- The highest recorded value was 0.23 g/cap/d in 2011.
- What is the lowest crustaceans — protein supply quantity recorded in Morocco?
- The lowest recorded value was 0.03 g/cap/d in 2019.
- How does Morocco rank for crustaceans — protein supply quantity?
- Morocco ranks 115th out of 162 countries with data for 2023.
- Is crustaceans — protein supply quantity rising or falling in Morocco?
- Over the last ten years it is down 83.3%. The long-run trend across the full record is volatile.
- Where does this Morocco data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Protein supply quantity (g/capita/day). Statizoid updates them automatically from the source API.
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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.