Freshwater Fish — Protein supply quantity in Botswana

Botswana: Freshwater Fish — Protein supply quantity was 35.75 t in 2023. ◆ Volatile

Latest (2023)
35.75 t
Change on year
unchanged
World rank
155th
of 182 countries
All-time high
122.03 t
in 2014
All-time low
17.42 t
in 2010
Years of data
14
2010–2023

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

2550751001252010201620232010: 17.4 t2011: 40.5 t2012: 72.7 t2013: 78.6 t2014: 122 t2015: 34.4 t2016: 26.8 t2017: 27.7 t2018: 23.3 t2019: 30.9 t2020: 41.2 t2021: 35.8 t2022: 35.8 t2023: 35.8 t

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

Analysis

Botswana recorded 35.75 t for freshwater fish — protein supply quantity in 2023.

Compared with earlier readings it is down 54.5% over ten years.

Over the whole period, freshwater fish — protein supply quantity in Botswana peaked at 122.03 t in 2014 and was at its lowest, 17.42 t, in 2010.

That places Botswana 155th out of 182 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

DecadeAverage LowestHighest Years
2010s 47.43 t 17.42 t 122.03 t 10
2020s 37.12 t 35.75 t 41.24 t 4

Countries ranked near Botswana

  1. 152 Barbados 56.93 t compare
  2. 153 French Polynesia 50.38 t compare
  3. 154 Fiji 39.11 t compare
  4. 156 Guyana 35.65 t compare
  5. 157 Eswatini 28.35 t compare
  6. 158 Cabo Verde 27.39 t compare

See the full ranking of 213 places →

More environment data for Botswana

All data for Botswana →

Frequently asked questions

What is freshwater fish — protein supply quantity in Botswana?
Freshwater fish — protein supply quantity in Botswana was 35.75 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — protein supply quantity recorded in Botswana?
The highest recorded value was 122.03 t in 2014.
What is the lowest freshwater fish — protein supply quantity recorded in Botswana?
The lowest recorded value was 17.42 t in 2010.
How does Botswana rank for freshwater fish — protein supply quantity?
Botswana ranks 155th out of 182 countries with data for 2023.
Is freshwater fish — protein supply quantity rising or falling in Botswana?
Over the last ten years it is down 54.5%. The long-run trend across the full record is volatile.
Where does this Botswana 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.