Freshwater Fish — Fat supply quantity in New Caledonia
New Caledonia: Freshwater Fish — Fat supply quantity was 0.1 g/cap/d in 2023. ▲ Rising
Freshwater Fish — Fat supply quantity in New Caledonia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in g/cap/d.
Analysis
In 2023, freshwater fish — fat supply quantity in New Caledonia stood at 0.1 g/cap/d.
Compared with earlier readings it is down 9.1% on the previous year and up 66.7% over ten years.
Over the whole period, freshwater fish — fat supply quantity in New Caledonia peaked at 0.12 g/cap/d in 2015 and was at its lowest, 0.06 g/cap/d, in 2010.
New Caledonia ranks 114th of 164 countries on this measure, 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 | 0.086 g/cap/d | 0.06 g/cap/d | 0.12 g/cap/d | 10 |
| 2020s | 0.11 g/cap/d | 0.1 g/cap/d | 0.12 g/cap/d | 4 |
Countries ranked near New Caledonia
More environment data for New Caledonia
- Historical exposure to drought — Cropland soil moisture anomaly 8.33 Percentage change (2025)
- Standard Deviation, annual growth rate 0 % change on previous year (2025)
- Historical exposure to drought — Land soil moisture anomaly 7.82 Percentage change (2025)
- Standard Deviation 0.314 °C (2025)
- Temperature change 1.69 °C (2025)
- Nutrient potash K2O (total) — Import quantity 358 t (2024)
- Nutrient phosphate P2O5 (total) — Import quantity 333 t (2024)
- Nutrient phosphate P2O5 (total) — Use per area of cropland 51.1 kg/ha (2024)
- Nutrient phosphate P2O5 (total) — Use per capita 1.35 kg/cap (2024)
- Nutrient potash K2O (total) — Agricultural Use 528 t (2024)
Frequently asked questions
- What is freshwater fish — fat supply quantity in New Caledonia?
- Freshwater fish — fat supply quantity in New Caledonia was 0.1 g/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — fat supply quantity recorded in New Caledonia?
- The highest recorded value was 0.12 g/cap/d in 2015.
- What is the lowest freshwater fish — fat supply quantity recorded in New Caledonia?
- The lowest recorded value was 0.06 g/cap/d in 2010.
- How does New Caledonia rank for freshwater fish — fat supply quantity?
- New Caledonia ranks 114th out of 164 countries with data for 2023.
- Is freshwater fish — fat supply quantity rising or falling in New Caledonia?
- Over the last ten years it is up 66.7%. The long-run trend across the full record is rising.
- Where does this New Caledonia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Fat supply quantity (g/capita/day). 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.