2019
Exports
$68.2kWorld Rnk 0 / 0
Flag Rnk 0 / 0
falsefalseN/A
2023
PRODUCT COMPLEXITY IN Processed Crustaceans
-1.65Rnk 967 / 1025
2019
Imports
$102kWorld Rnk 169 / 220
Flag Rnk 282 / 887

About

Imports In 2023, Marshall Islands imported $102k in Processed Crustaceans, becoming the 169th largest importer of Processed Crustaceans in the world. At the same year, Processed Crustaceans was the 282nd most imported product in Marshall Islands. Marshall Islands imports Processed Crustaceans primarily from: Brazil ($52.2k), Turkey ($36.5k), New Zealand ($7.68k), Japan ($2.66k), and Ukraine ($1.91k).

The fastest growing import markets in Processed Crustaceans for Marshall Islands between 2022 and 2023 were Turkey ($14.4k), Brazil ($12.3k), and Japan ($2.66k).

Latest Trends

Dec 2024

Subnational Monthly Trade

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Flow
Y-AXIS SCALE

For a full breakdown of trade patterns, visit the trend explorer or the product in country profile.

The following visualization shows the latest trends on Processed Crustaceans. Countries are shown based on data availability.

* Using January 2020 exchange rates when trade data is reported in local currency.

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Historical Data

Trade Balance

Color
EXPORTS (2019)$68.2k
IMPORTS (2023)$102k
NET TRADE (2023)-$102k

In 2023, Marshall Islands imported $102k in Processed Crustaceans, mainly from Brazil ($52.2k), Turkey ($36.5k), New Zealand ($7.68k), Japan ($2.66k), and Ukraine ($1.91k).

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Export Destinations (2023)

Import Origins (2023)

Market Growth

Flow

Change in Exports by Market (2022 - 2023)

Market Concentration

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Flow
Type
In 2023, Marshall Islands's main exporting competitors in Processed Crustaceans were:
China $2.35B
Vietnam $1.54B
In 2023, Marshall Islands's main importing competitors in Processed Crustaceans were:

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Trade Value of Processed Crustaceans by Exporters

Potential Exports

Potential Exports

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N/A
N/AN/A
N/AN/A

Processed Crustaceans’s highest export potential is N/A. With an export gap of N/A.   Processed Crustaceans’s highest import potential is N/A with an import gap of N/A.

See methodology.

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