Freshwater Fish — Protein supply quantity in Hungary
Hungary: Freshwater Fish — Protein supply quantity was 3,030 t in 2023. ▲ Rising
Freshwater Fish — Protein supply quantity in Hungary, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for freshwater fish — protein supply quantity in Hungary is 3,030 t, measured in 2023.
The figure is up 13.1% over ten years.
Over the whole period, freshwater fish — protein supply quantity in Hungary peaked at 3,127 t in 2011 and was at its lowest, 2,600 t, in 2016.
Hungary ranks 72nd of 182 countries on this measure, 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 | 2,897 t | 2,600 t | 3,127 t | 10 |
| 2020s | 3,043 t | 3,030 t | 3,080 t | 4 |
Countries ranked near Hungary
- 69 Austria 3,256 t compare
- 70 Angola 3,088 t compare
- 71 Venezuela (Bolivarian Republic of) 3,067 t compare
- 73 Netherlands (Kingdom of the) 3,017 t compare
- 74 Costa Rica 2,975 t compare
- 75 Kazakhstan 2,941 t compare
More environment data for Hungary
- Standard Deviation 0.63 °C (2025)
- Temperature change 2.01 °C (2025)
- Recovered paper — Production 500,000 t (2024)
- Total fibre furnish — Production 524,000 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 29,936 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 3,645 t (2024)
- Other paper and paperboard — Export value 628,868 1000 USD (2024)
- Other paper and paperboard — Export quantity 848,004 t (2024)
- Other paper and paperboard — Import value 517,566 1000 USD (2024)
- Other paper and paperboard — Import quantity 548,605 t (2024)
Frequently asked questions
- What is freshwater fish — protein supply quantity in Hungary?
- Freshwater fish — protein supply quantity in Hungary was 3,030 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — protein supply quantity recorded in Hungary?
- The highest recorded value was 3,127 t in 2011.
- What is the lowest freshwater fish — protein supply quantity recorded in Hungary?
- The lowest recorded value was 2,600 t in 2016.
- How does Hungary rank for freshwater fish — protein supply quantity?
- Hungary ranks 72nd out of 182 countries with data for 2023.
- Is freshwater fish — protein supply quantity rising or falling in Hungary?
- Over the last ten years it is up 13.1%. The long-run trend across the full record is rising.
- Where does this Hungary 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.