Molluscs, Other — Protein supply quantity in Guatemala

Guatemala: Molluscs, Other — Protein supply quantity was 17.49 t in 2023. ▬ Flat

Latest (2023)
17.49 t
Change on year
unchanged
World rank
97th
of 179 countries
All-time high
26.03 t
in 2010
All-time low
7.66 t
in 2014
Years of data
14
2010–2023

Molluscs, Other — Protein supply quantity in Guatemala, 2010–2023

101520252010201620232010: 26 t2011: 18.2 t2012: 11.2 t2013: 13 t2014: 7.7 t2015: 9.1 t2016: 13.9 t2017: 15.4 t2018: 13.6 t2019: 15 t2020: 17.3 t2021: 17.5 t2022: 17.5 t2023: 17.5 t

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

Analysis

Guatemala recorded 17.49 t for molluscs, other — protein supply quantity in 2023.

That represents a change of up 34.7% over ten years.

Over the whole period, molluscs, other — protein supply quantity in Guatemala peaked at 26.03 t in 2010 and was at its lowest, 7.66 t, in 2014.

Guatemala ranks 97th of 179 countries on this measure, in the middle of the range.

Averages by decade

DecadeAverage LowestHighest Years
2010s 14.31 t 7.66 t 26.03 t 10
2020s 17.45 t 17.31 t 17.49 t 4

Countries ranked near Guatemala

  1. 94 Sierra Leone 18.39 t compare
  2. 95 Estonia 17.63 t compare
  3. 96 Mauritius 17.51 t compare
  4. 98 Latvia 16.88 t compare
  5. 99 Montenegro 16.71 t compare

See the full ranking of 210 places →

More agriculture & rural data for Guatemala

All data for Guatemala →

Frequently asked questions

What is molluscs, other — protein supply quantity in Guatemala?
Molluscs, other — protein supply quantity in Guatemala was 17.49 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest molluscs, other — protein supply quantity recorded in Guatemala?
The highest recorded value was 26.03 t in 2010.
What is the lowest molluscs, other — protein supply quantity recorded in Guatemala?
The lowest recorded value was 7.66 t in 2014.
How does Guatemala rank for molluscs, other — protein supply quantity?
Guatemala ranks 97th out of 179 countries with data for 2023.
Is molluscs, other — protein supply quantity rising or falling in Guatemala?
Over the last ten years it is up 34.7%. The long-run trend across the full record is flat.
Where does this Guatemala data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Molluscs, Other — Protein supply quantity (t). Statizoid updates them automatically from the source API.

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Molluscs, Other — Protein supply quantity in Guatemala. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/molluscs-other-protein-supply-quantity-t/guatemala/

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About this data

Indicator
Molluscs, Other — 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
210 places, 2,819 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.