Molluscs, Other — Food in Indonesia

Indonesia: Molluscs, Other — Food was 136 1000 t in 2023. ◆ Volatile

Latest (2023)
136 1000 t
Change on year
unchanged
World rank
10th
of 180 countries
All-time high
144 1000 t
in 2019
All-time low
24 1000 t
in 2011
Years of data
14
2010–2023

Molluscs, Other — Food in Indonesia, 2010–2023

2550751001251502010201620232010: 26 1000 t2011: 24 1000 t2012: 45 1000 t2013: 56 1000 t2014: 55 1000 t2015: 58 1000 t2016: 53 1000 t2017: 88 1000 t2018: 122 1000 t2019: 144 1000 t2020: 133 1000 t2021: 136 1000 t2022: 136 1000 t2023: 136 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

Indonesia recorded 136 1000 t for molluscs, other — food in 2023.

Compared with earlier readings it is up 142.9% over ten years.

Over the whole period, molluscs, other — food in Indonesia peaked at 144 1000 t in 2019 and was at its lowest, 24 1000 t, in 2011.

Indonesia ranks 10th of 180 countries on this measure, in the top 10%.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 67.1 1000 t 24 1000 t 144 1000 t 10
2020s 135.25 1000 t 133 1000 t 136 1000 t 4

Countries ranked near Indonesia

  1. 7 Spain 213 1000 t compare
  2. 8 Russian Federation 161 1000 t compare
  3. 9 China, Taiwan Province of 158 1000 t compare
  4. 11 China, Hong Kong SAR 124 1000 t compare
  5. 12 Canada 120 1000 t compare
  6. 13 India 108 1000 t compare

See the full ranking of 211 places →

More agriculture & rural data for Indonesia

All data for Indonesia →

Frequently asked questions

What is molluscs, other — food in Indonesia?
Molluscs, other — food in Indonesia was 136 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest molluscs, other — food recorded in Indonesia?
The highest recorded value was 144 1000 t in 2019.
What is the lowest molluscs, other — food recorded in Indonesia?
The lowest recorded value was 24 1000 t in 2011.
How does Indonesia rank for molluscs, other — food?
Indonesia ranks 10th out of 180 countries with data for 2023.
Is molluscs, other — food rising or falling in Indonesia?
Over the last ten years it is up 142.9%. The long-run trend across the full record is volatile.
Where does this Indonesia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Molluscs, Other — Food. Statizoid updates them automatically from the source API.

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Molluscs, Other — Food in Indonesia. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 16 August 2026, from https://agriculture.statizoid.com/stat/molluscs-other-food/indonesia/

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About this data

Indicator
Molluscs, Other — Food
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
211 places, 2,864 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.