Pelagic Fish — Fat supply quantity in Bolivia (Plurinational State of)
Bolivia (Plurinational State of): Pelagic Fish — Fat supply quantity was 161.36 t in 2023. ▼ Falling
Pelagic Fish — Fat supply quantity in Bolivia (Plurinational State of), 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, pelagic fish — fat supply quantity in Bolivia (Plurinational State of) stood at 161.36 t.
The figure is down 39.5% over ten years.
Over the whole period, pelagic fish — fat supply quantity in Bolivia (Plurinational State of) peaked at 366.87 t in 2011 and was at its lowest, 149.82 t, in 2018.
That places Bolivia (Plurinational State of) 18th out of 20 regions with data for 2023, putting it in the bottom quarter.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 285.95 t | 149.82 t | 366.87 t | 10 |
| 2020s | 191.96 t | 161.36 t | 283.75 t | 4 |
Countries ranked near Bolivia (Plurinational State of)
More agriculture & rural data for Bolivia (Plurinational State of)
- Unmanufactured tobacco — Production 1,207 t (2024)
- Unmanufactured tobacco — Area harvested 1,198 ha (2024)
- Bananas — Area harvested 20,061 ha (2024)
- Bananas — Production 301,638 t (2024)
- Meat of pig with the bone, fresh or chilled — Producing 2.16 million An (2024)
- Vegetables Primary — Yield 5,568 kg/ha (2024)
- Vegetables Primary — Production 478,076 t (2024)
- Tomatoes — Yield 15,764 kg/ha (2024)
- Tomatoes — Area harvested 5,101 ha (2024)
- Swine / pigs — Stocks 3.14 million An (2024)
Frequently asked questions
- What is pelagic fish — fat supply quantity in Bolivia (Plurinational State of)?
- Pelagic fish — fat supply quantity in Bolivia (Plurinational State of) was 161.36 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pelagic fish — fat supply quantity recorded in Bolivia (Plurinational State of)?
- The highest recorded value was 366.87 t in 2011.
- What is the lowest pelagic fish — fat supply quantity recorded in Bolivia (Plurinational State of)?
- The lowest recorded value was 149.82 t in 2018.
- How does Bolivia (Plurinational State of) rank for pelagic fish — fat supply quantity?
- Bolivia (Plurinational State of) ranks 18th out of 20 regions with data for 2023.
- Is pelagic fish — fat supply quantity rising or falling in Bolivia (Plurinational State of)?
- Over the last ten years it is down 39.5%. The long-run trend across the full record is falling.
- Where does this Bolivia (Plurinational State of) data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pelagic Fish — Fat supply quantity (t). 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.