Freshwater Fish — Protein supply quantity in Jordan

Jordan: Freshwater Fish — Protein supply quantity was 793.16 t in 2023. ▲ Rising

Latest (2023)
793.16 t
Change on year
unchanged
World rank
113th
of 182 countries
All-time high
793.16 t
in 2021
All-time low
123.25 t
in 2011
Years of data
14
2010–2023

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

2004006008002010201620232010: 124.3 t2011: 123.2 t2012: 502.1 t2013: 703 t2014: 618.6 t2015: 673.4 t2016: 672.6 t2017: 507.8 t2018: 640.6 t2019: 749.1 t2020: 770 t2021: 793.2 t2022: 793.2 t2023: 793.2 t

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

Analysis

In 2023, freshwater fish — protein supply quantity in Jordan stood at 793.16 t. That is the highest value across all 14 years on record.

The figure is up 12.8% over ten years.

Over the whole period, freshwater fish — protein supply quantity in Jordan peaked at 793.16 t in 2021 and was at its lowest, 123.25 t, in 2011.

Jordan ranks 113th 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

DecadeAverage LowestHighest Years
2010s 531.49 t 123.25 t 749.11 t 10
2020s 787.37 t 770 t 793.16 t 4

Countries ranked near Jordan

  1. 110 Syrian Arab Republic 842.61 t compare
  2. 111 Denmark 801.45 t compare
  3. 112 Latvia 798.98 t compare
  4. 114 Azerbaijan 737.27 t compare
  5. 115 Panama 700.24 t compare
  6. 116 Oman 619.88 t compare

See the full ranking of 213 places →

More environment data for Jordan

All data for Jordan →

Frequently asked questions

What is freshwater fish — protein supply quantity in Jordan?
Freshwater fish — protein supply quantity in Jordan was 793.16 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — protein supply quantity recorded in Jordan?
The highest recorded value was 793.16 t in 2021.
What is the lowest freshwater fish — protein supply quantity recorded in Jordan?
The lowest recorded value was 123.25 t in 2011.
How does Jordan rank for freshwater fish — protein supply quantity?
Jordan ranks 113th out of 182 countries with data for 2023.
Is freshwater fish — protein supply quantity rising or falling in Jordan?
Over the last ten years it is up 12.8%. The long-run trend across the full record is rising.
Where does this Jordan 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.