Pelagic Fish — Protein supply quantity in Djibouti
Djibouti: Pelagic Fish — Protein supply quantity was 598.36 t in 2023. ▲ Rising
Pelagic Fish — Protein supply quantity in Djibouti, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Djibouti recorded 598.36 t for pelagic fish — protein supply quantity in 2023. That is the highest value across all 14 years on record.
Compared with earlier readings it is up 138.0% over ten years.
Over the whole period, pelagic fish — protein supply quantity in Djibouti peaked at 598.36 t in 2021 and was at its lowest, 144.91 t, in 2010.
That places Djibouti 122nd out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 289.09 t | 144.91 t | 448.24 t | 10 |
| 2020s | 566.1 t | 469.31 t | 598.36 t | 4 |
Countries ranked near Djibouti
More agriculture & rural data for Djibouti
- Agriculture, forestry, and fishing, value added (current US$), annual 0.7373 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0227 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 88.73 current US$ per person (2025)
- Rural population, annual growth rate 1.05 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.2702 units per person (2025)
- Agriculture share gdp 2.27 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 2.27 (2025)
- Agricultural raw materials exports 0.2% (2023)
- Agricultural raw materials imports 1.1% (2023)
Frequently asked questions
- What is pelagic fish — protein supply quantity in Djibouti?
- Pelagic fish — protein supply quantity in Djibouti was 598.36 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest pelagic fish — protein supply quantity recorded in Djibouti?
- The highest recorded value was 598.36 t in 2021.
- What is the lowest pelagic fish — protein supply quantity recorded in Djibouti?
- The lowest recorded value was 144.91 t in 2010.
- How does Djibouti rank for pelagic fish — protein supply quantity?
- Djibouti ranks 122nd out of 164 countries with data for 2023.
- Is pelagic fish — protein supply quantity rising or falling in Djibouti?
- Over the last ten years it is up 138.0%. The long-run trend across the full record is rising.
- Where does this Djibouti data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Pelagic Fish — Protein 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.