Freshwater Fish — Fat supply quantity in Maldives

Maldives: Freshwater Fish — Fat supply quantity was 28.38 t in 2023. ◆ Volatile

Latest (2023)
28.38 t
Change on year
unchanged
World rank
149th
of 182 countries
All-time high
28.38 t
in 2019
All-time low
4.86 t
in 2010
Years of data
14
2010–2023

Freshwater Fish — Fat supply quantity in Maldives, 2010–2023

510152025302010201620232010: 4.9 t2011: 5 t2012: 6.5 t2013: 8.7 t2014: 10.6 t2015: 8.8 t2016: 9.9 t2017: 9.7 t2018: 12 t2019: 28.4 t2020: 28.4 t2021: 28.4 t2022: 28.4 t2023: 28.4 t

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

Analysis

Maldives recorded 28.38 t for freshwater fish — fat supply quantity in 2023. That is the highest value across all 14 years on record.

That represents a change of up 226.6% over ten years.

Over the whole period, freshwater fish — fat supply quantity in Maldives peaked at 28.38 t in 2019 and was at its lowest, 4.86 t, in 2010.

That places Maldives 149th out of 182 countries with data for 2023, putting it in the bottom quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
2010s 10.46 t 4.86 t 28.38 t 10
2020s 28.38 t 28.38 t 28.38 t 4

Countries ranked near Maldives

  1. 146 Suriname 32.5 t compare
  2. 147 Lesotho 29.83 t compare
  3. 148 Timor-Leste 29.35 t compare
  4. 150 Bahamas 27.73 t compare
  5. 151 Polynesia 24.22 t compare
  6. 152 French Polynesia 21.82 t compare

See the full ranking of 213 places →

More environment data for Maldives

All data for Maldives →

Frequently asked questions

What is freshwater fish — fat supply quantity in Maldives?
Freshwater fish — fat supply quantity in Maldives was 28.38 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — fat supply quantity recorded in Maldives?
The highest recorded value was 28.38 t in 2019.
What is the lowest freshwater fish — fat supply quantity recorded in Maldives?
The lowest recorded value was 4.86 t in 2010.
How does Maldives rank for freshwater fish — fat supply quantity?
Maldives ranks 149th out of 182 countries with data for 2023.
Is freshwater fish — fat supply quantity rising or falling in Maldives?
Over the last ten years it is up 226.6%. The long-run trend across the full record is volatile.
Where does this Maldives 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

Indicator
Freshwater Fish — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,886 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.