Crustaceans — Protein supply quantity in World

World: Crustaceans — Protein supply quantity was 1.89 million t in 2023. ▲ Rising

Latest (2023)
1.89 million t
Change on year
unchanged
Rank
1st
of 31 groups
All-time high
1.89 million t
in 2021
All-time low
1.15 million t
in 2010
Years of data
14
2010–2023

Crustaceans — Protein supply quantity in World, 2010–2023

0500.0k1.0M1.5M2.0M2010201620232010: 1.2M t2011: 1.2M t2012: 1.3M t2013: 1.3M t2014: 1.4M t2015: 1.4M t2016: 1.5M t2017: 1.6M t2018: 1.7M t2019: 1.8M t2020: 1.8M t2021: 1.9M t2022: 1.9M t2023: 1.9M t

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

Analysis

The most recent figure for crustaceans — protein supply quantity in World is 1.89 million t, measured in 2023. That is the highest value across all 14 years on record.

The figure is up 47.6% over ten years.

Over the whole period, crustaceans — protein supply quantity in World peaked at 1.89 million t in 2021 and was at its lowest, 1.15 million t, in 2010.

World ranks 1st of 31 groups on this measure, in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 1.42 million t 1.15 million t 1.77 million t 10
2020s 1.87 million t 1.81 million t 1.89 million t 4

Countries ranked near World

  1. 1 China 1.07 million t compare
  2. 2 China, mainland 1.04 million t compare
  3. 3 Indonesia 118,622 t compare
  4. 4 India 87,223 t compare

See the full ranking of 211 places →

More agriculture & rural data for World

All data for World →

Frequently asked questions

What is crustaceans — protein supply quantity in World?
Crustaceans — protein supply quantity in World was 1.89 million t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest crustaceans — protein supply quantity recorded in World?
The highest recorded value was 1.89 million t in 2021.
What is the lowest crustaceans — protein supply quantity recorded in World?
The lowest recorded value was 1.15 million t in 2010.
How does World rank for crustaceans — protein supply quantity?
World ranks 1st out of 31 groups with data for 2023.
Is crustaceans — protein supply quantity rising or falling in World?
Over the last ten years it is up 47.6%. The long-run trend across the full record is rising.
Where does this World 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.