Fish, Liver Oil — Production by country
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...
What the numbers show
Fish, Liver Oil — Production is currently reported for 21 countries. The highest value is 35 1000 t in Mauritania; the lowest is 0 1000 t in Yemen.
The median across all reporting countries is 0 1000 t, and the mean is 2.14 1000 t.
Over the past decade 1 countries rose and 8 fell. The largest increase was in Mauritania (up 775.0%), and the largest decrease in Australia and New Zealand (down 100.0%).
Fish, Liver Oil — Production: full country ranking
| # | Country | Latest | Year | 10-year change | Trend |
|---|---|---|---|---|---|
| 1 | Mauritania | 35 1000 t | 2023 | up 775.0% | volatile |
| 2 | Iceland | 2 1000 t | 2023 | down 33.3% | falling |
| 2 | Norway | 2 1000 t | 2023 | unchanged | flat |
| 4 | United Kingdom of Great Britain and Northern Ireland | 1 1000 t | 2023 | down 66.7% | falling |
| 4 | Netherlands (Kingdom of the) | 1 1000 t | 2023 | unchanged | falling |
| 4 | Republic of Korea | 1 1000 t | 2023 | unchanged | volatile |
| 4 | Philippines | 1 1000 t | 2023 | — | volatile |
| 4 | United Kingdom | 1 1000 t | 2023 | down 66.7% | falling |
| 4 | United States | 1 1000 t | 2023 | — | volatile |
| 10 | Australia and New Zealand | 0 1000 t | 2023 | down 100.0% | volatile |
| 10 | Spain | 0 1000 t | 2023 | — | volatile |
| 10 | Peru | 0 1000 t | 2023 | — | volatile |
| 10 | Israel | 0 1000 t | 2023 | down 100.0% | volatile |
| 10 | Morocco | 0 1000 t | 2023 | — | volatile |
| 10 | Mauritius | 0 1000 t | 2017 | — | volatile |
| 10 | Namibia | 0 1000 t | 2023 | — | volatile |
| 10 | New Zealand | 0 1000 t | 2023 | down 100.0% | volatile |
| 10 | Oman | 0 1000 t | 2023 | — | volatile |
| 10 | Portugal | 0 1000 t | 2023 | down 100.0% | volatile |
| 10 | Senegal | 0 1000 t | 2023 | — | volatile |
| 10 | Yemen | 0 1000 t | 2023 | down 100.0% | volatile |
Regions and income groups
Aggregates are excluded from the country ranking above so that a region can never outrank a country.
- World 45 1000 t
- Africa 36 1000 t
- Least Developed Countries (LDCs) 36 1000 t
- Low Income Food Deficit Countries (LIFDCs) 36 1000 t
- Net Food Importing Developing Countries (NFIDCs) 36 1000 t
- Western Africa 35 1000 t
- Europe 6 1000 t
- Northern Europe 5 1000 t
- Asia 2 1000 t
- Americas 2 1000 t
- Eastern Africa 1 1000 t
- Western Europe 1 1000 t
- European Union (27) 1 1000 t
- Eastern Asia 1 1000 t
- South-Eastern Asia 1 1000 t
- United States of America 1 1000 t
- Northern America 1 1000 t
- Northern Africa 0 1000 t
- Southern Africa 0 1000 t
- Southern Europe 0 1000 t
- Small island developing States (SIDS) 0 1000 t
- Western Asia 0 1000 t
- South America 0 1000 t
- Oceania 0 1000 t
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.