Freshwater Fish — Fat supply quantity in New Caledonia

New Caledonia: Freshwater Fish — Fat supply quantity was 11.02 t in 2023. ▲ Rising

Latest (2023)
11.02 t
Change on year
unchanged
World rank
157th
of 182 countries
All-time high
12.47 t
in 2015
All-time low
5.67 t
in 2011
Years of data
14
2010–2023

Freshwater Fish — Fat supply quantity in New Caledonia, 2010–2023

02.557.51012.52010201620232010: 5.9 t2011: 5.7 t2012: 8.6 t2013: 6.1 t2014: 11.3 t2015: 12.5 t2016: 11.5 t2017: 9.1 t2018: 7.4 t2019: 9.4 t2020: 12 t2021: 11 t2022: 11 t2023: 11 t

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

Analysis

The most recent figure for freshwater fish — fat supply quantity in New Caledonia is 11.02 t, measured in 2023.

The figure is up 81.0% over ten years.

Over the whole period, freshwater fish — fat supply quantity in New Caledonia peaked at 12.47 t in 2015 and was at its lowest, 5.67 t, in 2011.

That places New Caledonia 157th out of 182 countries with data for 2023, putting it in the bottom quarter.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 8.73 t 5.67 t 12.47 t 10
2020s 11.26 t 11.02 t 11.97 t 4

Countries ranked near New Caledonia

  1. 154 Fiji 12.82 t compare
  2. 155 Guyana 11.81 t compare
  3. 156 Botswana 11.68 t compare
  4. 158 Cabo Verde 10.53 t compare
  5. 159 Eswatini 9.15 t compare
  6. 160 Libya 7.79 t compare

See the full ranking of 213 places →

More environment data for New Caledonia

All data for New Caledonia →

Frequently asked questions

What is freshwater fish — fat supply quantity in New Caledonia?
Freshwater fish — fat supply quantity in New Caledonia was 11.02 t 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 12.47 t in 2015.
What is the lowest freshwater fish — fat supply quantity recorded in New Caledonia?
The lowest recorded value was 5.67 t in 2011.
How does New Caledonia rank for freshwater fish — fat supply quantity?
New Caledonia ranks 157th out of 182 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 81.0%. 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 (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.