Biology Reference
In-Depth Information
Table 8.3 World fi sheries and aquaculture production and utilization
FAO ( The State of World Fisheries and Aquaculture ) ; million tonnes
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
Total capture
93.6 (76.48%) 87.7 (74.20%)
93.8 (73.74%)
95.6 (72.92%)
92.9 (71.08%)
93.3 (69.78%)
90.5 (67.94%)
95.0 (67.62%)
94.2 (66.01%)
92.0 (64.07%)
Total aquaculture
28.8 (23.52%) 30.6 (25.80%)
33.4 (26.26%)
35.5 (27.08%)
37.8 (28.92%)
40.4 (30.22%)
42.7 (32.06%)
45.5 (32.38%)
48.5 (33.99%)
51.7 (35.93%)
Total world fi sheries
122.4 (100%)
118.2 (100%)
127.2 (100%)
131.1 (100%)
130.7 (100%)
133.7 (100%)
133.2 (100%)
140.5 (100%)
142.7 (100%)
143.7 (100%)
Capture aquatic plants
1.4 (16.28%)
1.1 (11.34%)
1.2 (11.11%)
1.2 (10.53%)
1.2 (10.17%)
1.3 (10.08%)
1.3 (9.42%)
1.4 (9.15%)
1.3 (8.07%)
1.1 (6.79%)
Aquaculture aquatic plants
7.2 (83.72%)
8.6 (88.66%)
9.6 (88.89%)
10.2 (89.47%)
10.6 (89.83%)
11.6 (89.92%)
12.5 (90.58%)
13.9 (90.58%)
14.8 (91.93%)
15.1 (93.21%)
Total Aquatic plants
8.6 (100%)
9.7 (100%)
10.8 (100%)
11.4 (100%)
11.8 (100%)
12.9 (100%)
13.8 (100%)
15.3 (100%)
16.1 (100%)
16.2 (100%)
Utilization
Human consumption
91.8 (74.8%)
93.6 (79.2%)
95.4 (75.2%)
96.8 (74.1%)
99.5 (76.4%)
100.7 (75.4%)
103.4 (77.7%)
104.5 (74.4%)
107.1 (75.0%)
110.4 (76.8%)
- Marketing Fresh
45.5 (37.1%)
46.9 (39.7%)
48.2 (37.9%)
48.6 (37.0%)
49.5 (37.8%)
50.6 (37.8%)
51.2 (38.5%)
51.4 (36.6%)
51.3 (36.0%)
53.6 (37.3%)
- processing (A+B+C)
46.3 (37.7%)
46.6 (39.5%)
47.3 (37.3%)
48.5 (37.1%)
50.6 (38.6%)
50.1 (37.6%)
52.2 (39.2%)
53.1 (37.9%)
55.7 (39.1%)
56.8 (39.5%)
(A) - Freezing
24.8 (20.2%)
24.7 (20.9%)
24.9 (19.6%)
25.3 (19.4%)
26.4 (20.1%)
26.3 (19.7%)
26.6 (20.0%)
26.8 (19.1%)
28.1 (19.7%)
28.6 (19.9%)
(B) - Curing
9.4 (7.6%)
10.1 (8.6%)
10.5 (8.3%)
10.9 (8.3%)
11.5 (8.8%)
10.8 (8.1%)
11.5 (8.6%)
11.5 (8.2%)
11.8 (8.3%)
11.9 (8.3%)
(C) - Canning
12.1 (9.9%)
11.8 (10.0%)
11.9 (9.4%)
12.3 (9.4%)
12.7 (9.7%)
13.0 (9.8%)
14.1 (10.6%)
14.8 (10.6%)
15.8 (11.1%)
16.3 (11.3%)
Non food uses
31.0 (25.2%)
24.6 (20.8%)
31.8 (24.8%)
34.2 (25.9%)
31.3 (23.6%)
32.9 (24.6%)
29.8 (22.3%)
36.0 (25.6%)
35.6 (25.0%)
33.3 (23.2%)
- Reduction
26.0 (21.2%)
19.8 (16.7%)
25.7 (20.2%)
27.9 (21.3%)
23.9 (18.3%)
24.9 (18.7%)
20.8 (15.6%)
25.1 (17.9%)
23.5 (16.5%)
20.1 (14.0%)
- miscellaneous pur poses
4.9 (4.0%)
4.8 (4.1%)
5.8 (4.6%)
6.1 (4.6%)
6.9 (5.3%)
8.0 (6.0%)
9.0 (6.7%)
10.9 (7.8%)
12.1 (8.5%)
13.1 (9.1%)
Source: FAO, 2009.
 
 
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