Freshwater Fish — Food supply in Samoa
Samoa: Freshwater Fish — Food supply was 0.55 kcal/cap/d in 2023. ◆ Volatile
Freshwater Fish — Food supply in Samoa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in kcal/cap/d.
Analysis
The most recent figure for freshwater fish — food supply in Samoa is 0.55 kcal/cap/d, measured in 2023.
The figure is down 1.8% on the previous year and down 32.9% over ten years.
Over the whole period, freshwater fish — food supply in Samoa peaked at 5.28 kcal/cap/d in 2016 and was at its lowest, 0.21 kcal/cap/d, in 2010.
That places Samoa 143rd out of 164 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
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1.36 kcal/cap/d | 0.21 kcal/cap/d | 5.28 kcal/cap/d | 10 |
| 2020s | 0.52 kcal/cap/d | 0.41 kcal/cap/d | 0.56 kcal/cap/d | 4 |
Countries ranked near Samoa
More environment data for Samoa
- Historical exposure to drought — Land soil moisture anomaly 0.3482 Percentage change (2025)
- Historical exposure to drought — Cropland soil moisture anomaly 0.3183 Percentage change (2025)
- Standard Deviation, annual growth rate 0 % change on previous year (2025)
- Standard Deviation 0.23 °C (2025)
- Temperature change 0.919 °C (2025)
- Other paper and paperboard, not elsewhere specified — Import 175 % change on previous year (2024)
- Other paper and paperboard, not elsewhere specified — Import 0.0002 t per person (2024)
- Exposure to drought — Land soil moisture anomaly 0.7823 Percentage change (2024)
- Exposure to drought — Cropland soil moisture anomaly 0.7346 Percentage change (2024)
- Other paper and paperboard, not elsewhere specified — Import value 77.01 % change on previous year (2024)
Frequently asked questions
- What is freshwater fish — food supply in Samoa?
- Freshwater fish — food supply in Samoa was 0.55 kcal/cap/d in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — food supply recorded in Samoa?
- The highest recorded value was 5.28 kcal/cap/d in 2016.
- What is the lowest freshwater fish — food supply recorded in Samoa?
- The lowest recorded value was 0.21 kcal/cap/d in 2010.
- How does Samoa rank for freshwater fish — food supply?
- Samoa ranks 143rd out of 164 countries with data for 2023.
- Is freshwater fish — food supply rising or falling in Samoa?
- Over the last ten years it is down 32.9%. The long-run trend across the full record is volatile.
- Where does this Samoa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Food supply (kcal/capita/day). 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.