Freshwater Fish — Production in Senegal

Senegal: Freshwater Fish — Production was 27 1000 t in 2023. ▼ Falling

Latest (2023)
27 1000 t
Change on year
unchanged
World rank
64th
of 182 countries
All-time high
36 1000 t
in 2012
All-time low
27 1000 t
in 2021
Years of data
14
2010–2023

Freshwater Fish — Production in Senegal, 2010–2023

0102030402010201620232010: 35 1000 t2011: 34 1000 t2012: 36 1000 t2013: 34 1000 t2014: 32 1000 t2015: 30 1000 t2016: 31 1000 t2017: 33 1000 t2018: 31 1000 t2019: 33 1000 t2020: 31 1000 t2021: 27 1000 t2022: 27 1000 t2023: 27 1000 t

Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.

Analysis

The most recent figure for freshwater fish — production in Senegal is 27 1000 t, measured in 2023. That is the lowest value across all 14 years on record.

Compared with earlier readings it is down 20.6% over ten years.

Over the whole period, freshwater fish — production in Senegal peaked at 36 1000 t in 2012 and was at its lowest, 27 1000 t, in 2021.

Senegal ranks 64th of 182 countries on this measure, in the middle of the range.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 32.9 1000 t 30 1000 t 36 1000 t 10
2020s 28 1000 t 27 1000 t 31 1000 t 4

Countries ranked near Senegal

  1. 61 Paraguay 32 1000 t compare
  2. 62 Burkina Faso 30 1000 t compare
  3. 63 Zimbabwe 28 1000 t compare
  4. 64 Angola 27 1000 t compare
  5. 66 Venezuela (Bolivarian Republic of) 26 1000 t compare
  6. 66 Caribbean 26 1000 t compare

See the full ranking of 213 places →

More environment data for Senegal

All data for Senegal →

Frequently asked questions

What is freshwater fish — production in Senegal?
Freshwater fish — production in Senegal was 27 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — production recorded in Senegal?
The highest recorded value was 36 1000 t in 2012.
What is the lowest freshwater fish — production recorded in Senegal?
The lowest recorded value was 27 1000 t in 2021.
How does Senegal rank for freshwater fish — production?
Senegal ranks 64th out of 182 countries with data for 2023.
Is freshwater fish — production rising or falling in Senegal?
Over the last ten years it is down 20.6%. The long-run trend across the full record is falling.
Where does this Senegal data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Production. 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 — Production
Unit
1000 t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
213 places, 2,855 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.