Crustaceans — Protein supply quantity in Southern Europe
Southern Europe: Crustaceans — Protein supply quantity was 38,005 t in 2023. ▲ Rising
Crustaceans — Protein supply quantity in Southern Europe, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Southern Europe recorded 38,005 t for crustaceans — protein supply quantity in 2023.
The figure is up 24.2% over ten years.
Over the whole period, crustaceans — protein supply quantity in Southern Europe peaked at 38,696 t in 2017 and was at its lowest, 30,592 t, in 2013.
Southern Europe ranks 13th of 29 groups 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 | 34,776 t | 30,592 t | 38,696 t | 10 |
| 2020s | 37,345 t | 35,364 t | 38,005 t | 4 |
Countries ranked near Southern Europe
- 10 Spain 17,574 t compare
- 11 France 17,193 t compare
- 12 Brazil 16,603 t compare
- 13 Philippines 15,206 t compare
- 14 United Kingdom of Great Britain and Northern Ireland 14,166 t compare
- 15 Italy 11,265 t compare
- 16 China, Taiwan Province of 10,968 t compare
More agriculture & rural data for Southern Europe
- Bananas — Production 452,640 t (2024)
- Tomatoes — Area harvested 211,485 ha (2024)
- Tomatoes — Yield 65,683 kg/ha (2024)
- Tomatoes — Production 13.89 million t (2024)
- Bananas — Area harvested 10,020 ha (2024)
- Unmanufactured tobacco — Area harvested 45,919 ha (2024)
- Unmanufactured tobacco — Production 103,293 t (2024)
- Milk, Total — Yield/Carcass Weight 1,357 kg/An (2024)
- Cereals, primary — Area harvested 12.04 million ha (2024)
- Cattle and Buffaloes — Stocks 16.92 million An (2024)
Frequently asked questions
- What is crustaceans — protein supply quantity in Southern Europe?
- Crustaceans — protein supply quantity in Southern Europe was 38,005 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest crustaceans — protein supply quantity recorded in Southern Europe?
- The highest recorded value was 38,696 t in 2017.
- What is the lowest crustaceans — protein supply quantity recorded in Southern Europe?
- The lowest recorded value was 30,592 t in 2013.
- How does Southern Europe rank for crustaceans — protein supply quantity?
- Southern Europe ranks 13th out of 29 groups with data for 2023.
- Is crustaceans — protein supply quantity rising or falling in Southern Europe?
- Over the last ten years it is up 24.2%. The long-run trend across the full record is rising.
- Where does this Southern Europe 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
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.