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.
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.