Freshwater Fish — Protein supply quantity in Slovenia
Slovenia: Freshwater Fish — Protein supply quantity was 441.72 t in 2023. ▲ Rising
Freshwater Fish — Protein supply quantity in Slovenia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
Slovenia recorded 441.72 t for freshwater fish — protein supply quantity in 2023.
The figure is up 4.8% over ten years.
Over the whole period, freshwater fish — protein supply quantity in Slovenia peaked at 464.44 t in 2019 and was at its lowest, 334.69 t, in 2011.
That places Slovenia 123rd out of 182 countries with data for 2023, putting it 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 | 414.13 t | 334.69 t | 464.44 t | 10 |
| 2020s | 433.94 t | 410.58 t | 441.72 t | 4 |
Countries ranked near Slovenia
- 120 Tajikistan 508.58 t compare
- 121 North Macedonia 508.09 t compare
- 122 Albania 494.35 t compare
- 124 Iceland 416.14 t compare
- 125 Namibia 397.93 t compare
- 126 Luxembourg 394.65 t compare
More environment data for Slovenia
- Standard Deviation 0.523 °C (2025)
- Temperature change 2.22 °C (2025)
- Recovered paper — Production 231,000 t (2024)
- Total fibre furnish — Production 280,000 t (2024)
- Other paper and paperboard, not elsewhere specified — Import value 4,441 1000 USD (2024)
- Other paper and paperboard, not elsewhere specified — Import quantity 569 t (2024)
- Other paper and paperboard — Export value 207,391 1000 USD (2024)
- Other paper and paperboard — Export quantity 227,385 t (2024)
- Other paper and paperboard — Import value 202,274 1000 USD (2024)
- Other paper and paperboard — Import quantity 302,029 t (2024)
Frequently asked questions
- What is freshwater fish — protein supply quantity in Slovenia?
- Freshwater fish — protein supply quantity in Slovenia was 441.72 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest freshwater fish — protein supply quantity recorded in Slovenia?
- The highest recorded value was 464.44 t in 2019.
- What is the lowest freshwater fish — protein supply quantity recorded in Slovenia?
- The lowest recorded value was 334.69 t in 2011.
- How does Slovenia rank for freshwater fish — protein supply quantity?
- Slovenia ranks 123rd out of 182 countries with data for 2023.
- Is freshwater fish — protein supply quantity rising or falling in Slovenia?
- Over the last ten years it is up 4.8%. The long-run trend across the full record is rising.
- Where does this Slovenia 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.