Freshwater Fish — Food supply in Slovakia
Slovakia: Freshwater Fish — Food supply was 16,679 million Kcal in 2023. ▲ Rising
Freshwater Fish — Food supply in Slovakia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Slovakia recorded 16,679 million Kcal for freshwater fish — food supply in 2023. That is the highest value across all 14 years on record.
The figure is up 68.7% over ten years.
Over the whole period, freshwater fish — food supply in Slovakia peaked at 16,679 million Kcal in 2021 and was at its lowest, 8,780 million Kcal, in 2012.
That places Slovakia 71st out of 164 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 11,586 million Kcal | 8,780 million Kcal | 15,036 million Kcal | 10 |
| 2020s | 16,646 million Kcal | 16,548 million Kcal | 16,679 million Kcal | 4 |
Countries ranked near Slovakia
More environment data for Slovakia
- Standard Deviation, annual growth rate 0 % change on previous year (2025)
- Standard Deviation 0.652 °C (2025)
- Temperature change 1.9 °C (2025)
- Other paper and paperboard, not elsewhere specified — Import 30.48 % change on previous year (2024)
- Other paper and paperboard, not elsewhere specified — Import 0.0001 t per person (2024)
- Other paper and paperboard, not elsewhere specified — Import value 45.88 % change on previous year (2024)
- Other paper and paperboard, not elsewhere specified — Import value 0.0019 1000 USD per person (2024)
- Total fibre furnish — Production, annual growth rate 7.36 % change on previous year (2024)
- Recovered paper — Production 320,000 t (2024)
- Total fibre furnish — Production 971,809 t (2024)
Frequently asked questions
- What is freshwater fish — food supply in Slovakia?
- Freshwater fish — food supply in Slovakia was 16,679 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — food supply recorded in Slovakia?
- The highest recorded value was 16,679 million Kcal in 2021.
- What is the lowest freshwater fish — food supply recorded in Slovakia?
- The lowest recorded value was 8,780 million Kcal in 2012.
- How does Slovakia rank for freshwater fish — food supply?
- Slovakia ranks 71st out of 164 countries with data for 2023.
- Is freshwater fish — food supply rising or falling in Slovakia?
- Over the last ten years it is up 68.7%. The long-run trend across the full record is rising.
- Where does this Slovakia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Food supply (kcal). 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.