Freshwater Fish — Protein supply quantity in Uruguay

Uruguay: Freshwater Fish — Protein supply quantity was 346.24 t in 2023. ▲ Rising

Latest (2023)
346.24 t
Change on year
unchanged
World rank
128th
of 182 countries
All-time high
745.32 t
in 2017
All-time low
162.51 t
in 2010
Years of data
14
2010–2023

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

2004006008002010201620232010: 162.5 t2011: 187.1 t2012: 253.3 t2013: 361.7 t2014: 389.6 t2015: 385.1 t2016: 363.1 t2017: 745.3 t2018: 347.1 t2019: 468.8 t2020: 324.9 t2021: 346.2 t2022: 346.2 t2023: 346.2 t

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

Analysis

Uruguay recorded 346.24 t for freshwater fish — protein supply quantity in 2023.

The figure is down 4.3% over ten years.

Over the whole period, freshwater fish — protein supply quantity in Uruguay peaked at 745.32 t in 2017 and was at its lowest, 162.51 t, in 2010.

That places Uruguay 128th 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

DecadeAverage LowestHighest Years
2010s 366.36 t 162.51 t 745.32 t 10
2020s 340.9 t 324.88 t 346.24 t 4

Countries ranked near Uruguay

  1. 125 Namibia 397.93 t compare
  2. 126 Luxembourg 394.65 t compare
  3. 127 Jamaica 373.44 t compare
  4. 129 Lebanon 342.73 t compare
  5. 130 Lithuania 331.03 t compare
  6. 131 Bosnia and Herzegovina 329.07 t compare

See the full ranking of 213 places →

More environment data for Uruguay

All data for Uruguay →

Frequently asked questions

What is freshwater fish — protein supply quantity in Uruguay?
Freshwater fish — protein supply quantity in Uruguay was 346.24 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest freshwater fish — protein supply quantity recorded in Uruguay?
The highest recorded value was 745.32 t in 2017.
What is the lowest freshwater fish — protein supply quantity recorded in Uruguay?
The lowest recorded value was 162.51 t in 2010.
How does Uruguay rank for freshwater fish — protein supply quantity?
Uruguay ranks 128th out of 182 countries with data for 2023.
Is freshwater fish — protein supply quantity rising or falling in Uruguay?
Over the last ten years it is down 4.3%. The long-run trend across the full record is rising.
Where does this Uruguay 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.