Pelagic Fish — Food in Lebanon

Lebanon: Pelagic Fish — Food was 13 1000 t in 2023. ▼ Falling

Latest (2023)
13 1000 t
Change on year
unchanged
World rank
101st
of 164 countries
All-time high
23 1000 t
in 2017
All-time low
13 1000 t
in 2011
Years of data
14
2010–2023

Pelagic Fish — Food in Lebanon, 2010–2023

05101520252010201620232010: 16 1000 t2011: 13 1000 t2012: 18 1000 t2013: 19 1000 t2014: 22 1000 t2015: 19 1000 t2016: 22 1000 t2017: 23 1000 t2018: 22 1000 t2019: 17 1000 t2020: 13 1000 t2021: 13 1000 t2022: 13 1000 t2023: 13 1000 t

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

Analysis

In 2023, pelagic fish — food in Lebanon stood at 13 1000 t. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 31.6% over ten years.

Over the whole period, pelagic fish — food in Lebanon peaked at 23 1000 t in 2017 and was at its lowest, 13 1000 t, in 2011.

That places Lebanon 101st 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

DecadeAverage LowestHighest Years
2010s 19.1 1000 t 13 1000 t 23 1000 t 10
2020s 13 1000 t 13 1000 t 13 1000 t 4

Countries ranked near Lebanon

  1. 99 Iraq 15 1000 t compare
  2. 100 Hungary 14 1000 t compare
  3. 101 Zimbabwe 13 1000 t compare
  4. 103 Azerbaijan 12 1000 t compare
  5. 103 Uruguay 12 1000 t compare

See the full ranking of 213 places →

More agriculture & rural data for Lebanon

All data for Lebanon →

Frequently asked questions

What is pelagic fish — food in Lebanon?
Pelagic fish — food in Lebanon was 13 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest pelagic fish — food recorded in Lebanon?
The highest recorded value was 23 1000 t in 2017.
What is the lowest pelagic fish — food recorded in Lebanon?
The lowest recorded value was 13 1000 t in 2011.
How does Lebanon rank for pelagic fish — food?
Lebanon ranks 101st out of 164 countries with data for 2023.
Is pelagic fish — food rising or falling in Lebanon?
Over the last ten years it is down 31.6%. The long-run trend across the full record is falling.
Where does this Lebanon data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Pelagic Fish — Food. Statizoid updates them automatically from the source API.

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CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

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Pelagic Fish — Food in Lebanon. Statizoid, drawing on Food and Agriculture Organization of the United Nations. Retrieved 17 August 2026, from https://agriculture.statizoid.com/stat/pelagic-fish-food/lebanon/

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About this data

Indicator
Pelagic Fish — Food
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,893 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.