Fish, Seafood — Production in Papua New Guinea
Papua New Guinea: Fish, Seafood — Production was 190 1000 t in 2023. ▼ Falling
Fish, Seafood — Production in Papua New Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
In 2023, fish, seafood — production in Papua New Guinea stood at 190 1000 t. That is the lowest value across all 14 years on record.
Compared with earlier readings it is down 21.8% over ten years.
Over the whole period, fish, seafood — production in Papua New Guinea peaked at 335 1000 t in 2018 and was at its lowest, 190 1000 t, in 2021.
That places Papua New Guinea 60th out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 270.3 1000 t | 201 1000 t | 335 1000 t | 10 |
| 2020s | 197.25 1000 t | 190 1000 t | 219 1000 t | 4 |
Countries ranked near Papua New Guinea
More agriculture & rural data for Papua New Guinea
- Agriculture, forestry, and fishing, value added (current US$), annual 0.3264 % change on previous year (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 0.1702 current US$ per US$ of GDP (2024)
- Agriculture, forestry, and fishing, value added (current US$), per 495.76 current US$ per person (2024)
- Rural population, annual growth rate 1.31 % change on previous year (2025)
- Rural population, per unit of GDP 0.0003 units per US$ of GDP (2025)
- Rural population, per capita 0.8422 units per person (2025)
- Agriculture share gdp 17.02 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.02 (2024)
- Agricultural raw materials exports 2.6% (2023)
- Agricultural raw materials imports 0.5% (2023)
Frequently asked questions
- What is fish, seafood — production in Papua New Guinea?
- Fish, seafood — production in Papua New Guinea was 190 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest fish, seafood — production recorded in Papua New Guinea?
- The highest recorded value was 335 1000 t in 2018.
- What is the lowest fish, seafood — production recorded in Papua New Guinea?
- The lowest recorded value was 190 1000 t in 2021.
- How does Papua New Guinea rank for fish, seafood — production?
- Papua New Guinea ranks 60th out of 164 countries with data for 2023.
- Is fish, seafood — production rising or falling in Papua New Guinea?
- Over the last ten years it is down 21.8%. The long-run trend across the full record is falling.
- Where does this Papua New Guinea data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Fish, Seafood — Production. 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.