Freshwater Fish — Protein supply quantity in Barbados

Barbados: Freshwater Fish — Protein supply quantity was 56.93 t in 2023. ▲ Rising

Latest (2023)
56.93 t
Change on year
unchanged
World rank
152nd
of 182 countries
All-time high
56.93 t
in 2021
All-time low
23.67 t
in 2013
Years of data
14
2010–2023

Freshwater Fish — Protein supply quantity in Barbados, 2010–2023

02040602010201620232010: 27.9 t2011: 27.2 t2012: 32.2 t2013: 23.7 t2014: 33.5 t2015: 30.2 t2016: 27.5 t2017: 30.5 t2018: 29.1 t2019: 33.7 t2020: 51.5 t2021: 56.9 t2022: 56.9 t2023: 56.9 t

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

Analysis

In 2023, freshwater fish — protein supply quantity in Barbados stood at 56.93 t. That is the highest value across all 14 years on record.

The figure is up 140.5% over ten years.

Over the whole period, freshwater fish — protein supply quantity in Barbados peaked at 56.93 t in 2021 and was at its lowest, 23.67 t, in 2013.

Barbados ranks 152nd of 182 countries on this measure, in the bottom quarter.

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

Averages by decade

DecadeAverage LowestHighest Years
2010s 29.56 t 23.67 t 33.72 t 10
2020s 55.57 t 51.49 t 56.93 t 4

Countries ranked near Barbados

  1. 149 Bahamas 80.44 t compare
  2. 150 Maldives 67.12 t compare
  3. 151 Polynesia 57.69 t compare
  4. 153 French Polynesia 50.38 t compare
  5. 154 Fiji 39.11 t compare
  6. 155 Botswana 35.75 t compare

See the full ranking of 213 places →

More environment data for Barbados

All data for Barbados →

Frequently asked questions

What is freshwater fish — protein supply quantity in Barbados?
Freshwater fish — protein supply quantity in Barbados was 56.93 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — protein supply quantity recorded in Barbados?
The highest recorded value was 56.93 t in 2021.
What is the lowest freshwater fish — protein supply quantity recorded in Barbados?
The lowest recorded value was 23.67 t in 2013.
How does Barbados rank for freshwater fish — protein supply quantity?
Barbados ranks 152nd out of 182 countries with data for 2023.
Is freshwater fish — protein supply quantity rising or falling in Barbados?
Over the last ten years it is up 140.5%. The long-run trend across the full record is rising.
Where does this Barbados data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Freshwater Fish — Protein 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 — Protein 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.