Crustaceans — Protein supply quantity in Oman

Oman: Crustaceans — Protein supply quantity was 672.3 t in 2023. ▲ Rising

Latest (2023)
672.3 t
Change on year
unchanged
World rank
64th
of 180 countries
All-time high
672.3 t
in 2019
All-time low
283.91 t
in 2011
Years of data
14
2010–2023

Crustaceans — Protein supply quantity in Oman, 2010–2023

02004006002010201620232010: 306.9 t2011: 283.9 t2012: 408.8 t2013: 401.6 t2014: 482.1 t2015: 391.1 t2016: 351.4 t2017: 382.4 t2018: 497.6 t2019: 672.3 t2020: 672.3 t2021: 672.3 t2022: 672.3 t2023: 672.3 t

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

Analysis

The most recent figure for crustaceans — protein supply quantity in Oman is 672.3 t, measured in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 67.4% over ten years.

Over the whole period, crustaceans — protein supply quantity in Oman peaked at 672.3 t in 2019 and was at its lowest, 283.91 t, in 2011.

That places Oman 64th out of 180 countries with data for 2023, putting it in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 417.81 t 283.91 t 672.3 t 10
2020s 672.3 t 672.3 t 672.3 t 4

Countries ranked near Oman

  1. 61 Qatar 768.8 t compare
  2. 62 China, Macao SAR 735.05 t compare
  3. 63 Lithuania 701.6 t compare
  4. 65 Türkiye 647.98 t compare
  5. 66 Costa Rica 598.68 t compare
  6. 67 Finland 583.28 t compare

See the full ranking of 211 places →

More agriculture & rural data for Oman

All data for Oman →

Frequently asked questions

What is crustaceans — protein supply quantity in Oman?
Crustaceans — protein supply quantity in Oman was 672.3 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest crustaceans — protein supply quantity recorded in Oman?
The highest recorded value was 672.3 t in 2019.
What is the lowest crustaceans — protein supply quantity recorded in Oman?
The lowest recorded value was 283.91 t in 2011.
How does Oman rank for crustaceans — protein supply quantity?
Oman ranks 64th out of 180 countries with data for 2023.
Is crustaceans — protein supply quantity rising or falling in Oman?
Over the last ten years it is up 67.4%. The long-run trend across the full record is rising.
Where does this Oman data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Crustaceans — Protein supply quantity (t). 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 — Protein supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,878 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.