Biology Reference
In-Depth Information
Table 10.2
Disposition (%) of global fi sh production between 2003and 2007
2003
2004
2005
2006
2007
Dvd.C
Dvn.C
World
Dvd.C
Dvn.C
World
Dvd.C
Dvn.C
World
Dvd.C
Dvn.C
World
Dvd.C
Dvn.C
World
a) For human consumption
Fresh
5.4
50.6
39.6
5.2
47.4
37.9
4.2
47.8
38.3
4.1
48.3
39.0
3.9
47.9
38.9
Frozen
40.4
14.4
20.7
40.4
14.1
20.0
42.7
14.3
20.5
43.8
15.0
21.1
43.9
15.3
21.2
Curing
9.9
8.7
9.0
10.2
8.1
8.6
11.0
8.0
8.7
11.0
8.3
8.9
10.8
8.4
8.9
Canning
21.9
7.6
11.1
21.9
8.0
11.1
22.4
8.4
11.5
23.0
9.1
12.0
23.0
9.2
12.0
Total (a)
77.6
81.3
80.4
77.7
77.7
77.7
80.5
78.5
78.9
82.0
80.6
80.9
81.5
80.8
81.0
b) For other purposes
Reduction
19.7
14.9
16.1
19.1
18.1
18.3
16.6
17.1
17.0
15.0
14.6
14.7
15.6
14.3
14.5
Miscella-
neous
2.7
3.8
3.5
3.3
4.2
4.0
3.0
4.4
4.1
3.0
4.8
4.0
2.9
4.9
4.5
Total (b)
22.4
18.7
19.6
22.3
22.3
22.3
19.5
21.5
21.1
18.0
19.4
19.1
18.5
19.2
19.0
Dvd.C: Developed countries; Dvn.C : Developing countries; Reduction mainly includes fi sh meal and oil production.
Source: FAO (2010).
