Freshwater Fish — Fat supply quantity in Ecuador
Ecuador: Freshwater Fish — Fat supply quantity was 445.04 t in 2023. ▼ Falling
Freshwater Fish — Fat supply quantity in Ecuador, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for freshwater fish — fat supply quantity in Ecuador is 445.04 t, measured in 2023.
That represents a change of up 51.0% over ten years.
Over the whole period, freshwater fish — fat supply quantity in Ecuador peaked at 877.34 t in 2011 and was at its lowest, 294.82 t, in 2013.
Ecuador ranks 100th of 182 countries on this measure, in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 604.74 t | 294.82 t | 877.34 t | 10 |
| 2020s | 445.04 t | 445.04 t | 445.04 t | 4 |
Countries ranked near Ecuador
- 97 Bulgaria 493.54 t compare
- 98 Afghanistan 486.41 t compare
- 99 Qatar 450.81 t compare
- 101 Bolivia (Plurinational State of) 421.3 t compare
- 102 Sierra Leone 365.99 t compare
- 103 Madagascar 364.86 t compare
More environment data for Ecuador
- Standard Deviation 0.4 °C (2025)
- Temperature change 1.49 °C (2025)
- Recovered paper — Production 182,857 t (2024)
- Total fibre furnish — Production 198,857 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 1,609 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 810 t (2024)
- Other paper and paperboard — Export value 21,249 1000 USD (2024)
- Other paper and paperboard — Export quantity 38,153 t (2024)
- Other paper and paperboard — Import value 176,841 1000 USD (2024)
- Other paper and paperboard — Import quantity 161,648 t (2024)
Frequently asked questions
- What is freshwater fish — fat supply quantity in Ecuador?
- Freshwater fish — fat supply quantity in Ecuador was 445.04 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — fat supply quantity recorded in Ecuador?
- The highest recorded value was 877.34 t in 2011.
- What is the lowest freshwater fish — fat supply quantity recorded in Ecuador?
- The lowest recorded value was 294.82 t in 2013.
- How does Ecuador rank for freshwater fish — fat supply quantity?
- Ecuador ranks 100th out of 182 countries with data for 2023.
- Is freshwater fish — fat supply quantity rising or falling in Ecuador?
- Over the last ten years it is up 51.0%. The long-run trend across the full record is falling.
- Where does this Ecuador data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater 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.