Freshwater Fish — Protein supply quantity in Greece
Greece: Freshwater Fish — Protein supply quantity was 978.42 t in 2023. ▼ Falling
Freshwater Fish — Protein supply quantity in Greece, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Greece recorded 978.42 t for freshwater fish — protein supply quantity in 2023.
Compared with earlier readings it is down 42.3% over ten years.
Over the whole period, freshwater fish — protein supply quantity in Greece peaked at 2,398 t in 2010 and was at its lowest, 894.74 t, in 2020.
That places Greece 106th out of 182 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 1,917 t | 1,694 t | 2,398 t | 10 |
| 2020s | 957.5 t | 894.74 t | 978.42 t | 4 |
Countries ranked near Greece
- 103 Madagascar 1,123 t compare
- 104 Armenia 1,079 t compare
- 105 Kuwait 1,029 t compare
- 107 China, Macao SAR 955.27 t compare
- 108 El Salvador 915.12 t compare
- 109 Bahrain 853.57 t compare
More environment data for Greece
- Standard Deviation 0.43 °C (2025)
- Temperature change 1.95 °C (2025)
- Recovered paper — Production 821,277 t (2024)
- Total fibre furnish — Production 821,277 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 57,946 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 18,698 t (2024)
- Other paper and paperboard — Export value 189,325 1000 USD (2024)
- Other paper and paperboard — Export quantity 157,982 t (2024)
- Other paper and paperboard — Import value 613,464 1000 USD (2024)
- Other paper and paperboard — Import quantity 642,998 t (2024)
Frequently asked questions
- What is freshwater fish — protein supply quantity in Greece?
- Freshwater fish — protein supply quantity in Greece was 978.42 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — protein supply quantity recorded in Greece?
- The highest recorded value was 2,398 t in 2010.
- What is the lowest freshwater fish — protein supply quantity recorded in Greece?
- The lowest recorded value was 894.74 t in 2020.
- How does Greece rank for freshwater fish — protein supply quantity?
- Greece ranks 106th out of 182 countries with data for 2023.
- Is freshwater fish — protein supply quantity rising or falling in Greece?
- Over the last ten years it is down 42.3%. The long-run trend across the full record is falling.
- Where does this Greece 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
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.