Freshwater Fish — Fat supply quantity in Timor-Leste

Timor-Leste: Freshwater Fish — Fat supply quantity was 29.35 t in 2023. ◆ Volatile

Latest (2023)
29.35 t
Change on year
unchanged
World rank
148th
of 182 countries
All-time high
42.08 t
in 2020
All-time low
3.44 t
in 2010
Years of data
14
2010–2023

Freshwater Fish — Fat supply quantity in Timor-Leste, 2010–2023

0102030402010201620232010: 3.4 t2011: 4.2 t2012: 14.8 t2013: 11.6 t2014: 14.7 t2015: 10.2 t2016: 12.7 t2017: 9.6 t2018: 12.9 t2019: 14 t2020: 42.1 t2021: 29.4 t2022: 29.4 t2023: 29.4 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 Timor-Leste is 29.35 t, measured in 2023.

Compared with earlier readings it is up 153.0% over ten years.

Over the whole period, freshwater fish — fat supply quantity in Timor-Leste peaked at 42.08 t in 2020 and was at its lowest, 3.44 t, in 2010.

Timor-Leste ranks 148th of 182 countries on this measure, 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 10.81 t 3.44 t 14.81 t 10
2020s 32.53 t 29.35 t 42.08 t 4

Countries ranked near Timor-Leste

  1. 145 Trinidad and Tobago 32.67 t compare
  2. 146 Suriname 32.5 t compare
  3. 147 Lesotho 29.83 t compare
  4. 149 Maldives 28.38 t compare
  5. 150 Bahamas 27.73 t compare
  6. 151 Polynesia 24.22 t compare

See the full ranking of 213 places →

More environment data for Timor-Leste

All data for Timor-Leste →

Frequently asked questions

What is freshwater fish — fat supply quantity in Timor-Leste?
Freshwater fish — fat supply quantity in Timor-Leste was 29.35 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — fat supply quantity recorded in Timor-Leste?
The highest recorded value was 42.08 t in 2020.
What is the lowest freshwater fish — fat supply quantity recorded in Timor-Leste?
The lowest recorded value was 3.44 t in 2010.
How does Timor-Leste rank for freshwater fish — fat supply quantity?
Timor-Leste ranks 148th out of 182 countries with data for 2023.
Is freshwater fish — fat supply quantity rising or falling in Timor-Leste?
Over the last ten years it is up 153.0%. The long-run trend across the full record is volatile.
Where does this Timor-Leste 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.