Freshwater Fish — Fat supply quantity in Papua New Guinea
Papua New Guinea: Freshwater Fish — Fat supply quantity was 503.52 t in 2023. ▬ Flat
Freshwater Fish — Fat supply quantity in Papua New Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, freshwater fish — fat supply quantity in Papua New Guinea stood at 503.52 t.
That represents a change of up 0.2% over ten years.
Over the whole period, freshwater fish — fat supply quantity in Papua New Guinea peaked at 516.26 t in 2017 and was at its lowest, 483.67 t, in 2010.
That places Papua New Guinea 95th out of 182 countries with data for 2023, putting it in the middle of the range.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 498.63 t | 483.67 t | 516.26 t | 10 |
| 2020s | 502.97 t | 501.32 t | 503.52 t | 4 |
Countries ranked near Papua New Guinea
- 92 Ireland 541.73 t compare
- 93 Melanesia 529.13 t compare
- 94 Republic of Moldova 511.94 t compare
- 96 New Zealand 499.18 t compare
- 97 Bulgaria 493.54 t compare
- 98 Afghanistan 486.41 t compare
More environment data for Papua New Guinea
- Standard Deviation 0.183 °C (2025)
- Temperature change 0.834 °C (2025)
- Recovered paper — Production 288 t (2024)
- Total fibre furnish — Production 288 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 2,630 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 2,623 t (2024)
- Other paper and paperboard — Export value 13 1000 USD (2024)
- Other paper and paperboard — Export quantity 26 t (2024)
- Other paper and paperboard — Import value 15,699 1000 USD (2024)
- Other paper and paperboard — Import quantity 19,050 t (2024)
Frequently asked questions
- What is freshwater fish — fat supply quantity in Papua New Guinea?
- Freshwater fish — fat supply quantity in Papua New Guinea was 503.52 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — fat supply quantity recorded in Papua New Guinea?
- The highest recorded value was 516.26 t in 2017.
- What is the lowest freshwater fish — fat supply quantity recorded in Papua New Guinea?
- The lowest recorded value was 483.67 t in 2010.
- How does Papua New Guinea rank for freshwater fish — fat supply quantity?
- Papua New Guinea ranks 95th out of 182 countries with data for 2023.
- Is freshwater fish — fat supply quantity rising or falling in Papua New Guinea?
- Over the last ten years it is up 0.2%. The long-run trend across the full record is flat.
- Where does this Papua New Guinea 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.
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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.