French Polynesia vs Solomon Islands: Fruits - Excluding Wine — Food supply
Fruits - Excluding Wine — Food supply over time
- French Polynesia
- Solomon Islands
How they compare
Solomon Islands currently reports 10,872 million Kcal against 9,129 million Kcal in French Polynesia, a difference of 1,743 million Kcal.
That makes Solomon Islands's figure about 1.2 times French Polynesia's.
Across all 14 years both countries report, Solomon Islands has been ahead every year.
French Polynesia ranks 150th and Solomon Islands ranks 147th of 164 countries.
Solomon Islands has averaged higher in every one of the 2 decades both report.
Head to head by decade
| Decade | French Polynesia | Solomon Islands | Difference | Ahead |
|---|---|---|---|---|
| 2010s | 8,676 million Kcal | 11,735 million Kcal | 3,059 million Kcal | Solomon Islands |
| 2020s | 9,514 million Kcal | 10,995 million Kcal | 1,481 million Kcal | Solomon Islands |
Averages of every year both report within each decade.
Frequently asked questions
- Which has higher fruits - excluding wine — food supply, French Polynesia or Solomon Islands?
- Solomon Islands, at 10,872 million Kcal against 9,129 million Kcal in French Polynesia as of 2023.
- What is the difference in fruits - excluding wine — food supply between French Polynesia and Solomon Islands?
- 1,743 million Kcal, with Solomon Islands ahead.
- How many years of comparable data are there for French Polynesia and Solomon Islands?
- 14 years are reported by both, from 2010 to 2023.
- How do French Polynesia and Solomon Islands rank globally for fruits - excluding wine — food supply?
- French Polynesia ranks 150th and Solomon Islands ranks 147th of 164 countries.
- Where does this data come from?
- Food and Agriculture Organization of the United Nations, published as Fruits - Excluding Wine — Food supply (kcal). Statizoid refreshes it automatically from the source and publishes the full history for both places.
Individual pages
About this data
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.