Fish, Liver Oil — Fat supply quantity in Morocco

Morocco: Fish, Liver Oil — Fat supply quantity was 0.62 t in 2023. ◆ Volatile

Latest (2023)
0.62 t
Change on year
unchanged
World rank
44th
of 48 countries
All-time high
248 t
in 2017
All-time low
0.4 t
in 2020
Years of data
14
2010–2023

Fish, Liver Oil — Fat supply quantity in Morocco, 2010–2023

0501001502002502010201620232010: 11 t2011: 193 t2012: 225 t2013: 167 t2014: 244 t2015: 123 t2016: 75 t2017: 248 t2018: 224 t2019: 59.9 t2020: 0.4 t2021: 0.62 t2022: 0.62 t2023: 0.62 t

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

Analysis

In 2023, fish, liver oil — fat supply quantity in Morocco stood at 0.62 t.

The figure is down 99.6% over ten years.

Over the whole period, fish, liver oil — fat supply quantity in Morocco peaked at 248 t in 2017 and was at its lowest, 0.4 t, in 2020.

Morocco ranks 44th of 48 countries on this measure, in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 156.99 t 11 t 248 t 10
2020s 0.565 t 0.4 t 0.62 t 4

Countries ranked near Morocco

  1. 41 Kazakhstan 1.6 t compare
  2. 42 Côte d'Ivoire 0.96 t compare
  3. 43 Türkiye 0.85 t compare
  4. 45 Jamaica 0.41 t compare
  5. 46 Zimbabwe 0.21 t compare
  6. 47 Cabo Verde 0.03 t compare

See the full ranking of 77 places →

More agriculture & rural data for Morocco

All data for Morocco →

Frequently asked questions

What is fish, liver oil — fat supply quantity in Morocco?
Fish, liver oil — fat supply quantity in Morocco was 0.62 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest fish, liver oil — fat supply quantity recorded in Morocco?
The highest recorded value was 248 t in 2017.
What is the lowest fish, liver oil — fat supply quantity recorded in Morocco?
The lowest recorded value was 0.4 t in 2020.
How does Morocco rank for fish, liver oil — fat supply quantity?
Morocco ranks 44th out of 48 countries with data for 2023.
Is fish, liver oil — fat supply quantity rising or falling in Morocco?
Over the last ten years it is down 99.6%. 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 Fish, Liver Oil — Fat supply quantity (t). Statizoid updates them automatically from the source API.

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Fish, Liver Oil — Fat supply quantity in Morocco. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/fish-liver-oil-fat-supply-quantity-t/morocco/

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About this data

Indicator
Fish, Liver Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
77 places, 953 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.