Bananas — Protein supply quantity in Solomon Islands
Solomon Islands: Bananas — Protein supply quantity was 2.44 t in 2023. ▲ Rising
Bananas — Protein supply quantity in Solomon Islands, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
In 2023, bananas — protein supply quantity in Solomon Islands stood at 2.44 t. That is the highest value across all 14 years on record.
That represents a change of up 0.4% on the previous year and up 5.2% over ten years.
Over the whole period, bananas — protein supply quantity in Solomon Islands peaked at 2.44 t in 2023 and was at its lowest, 1.96 t, in 2012.
Solomon Islands ranks 169th of 181 countries on this measure, in the bottom quarter.
The long-run direction has been consistently rising across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 2.34 t | 1.96 t | 2.42 t | 10 |
| 2020s | 2.43 t | 2.43 t | 2.44 t | 4 |
Countries ranked near Solomon Islands
- 166 Antigua and Barbuda 6.04 t compare
- 167 Saint Kitts and Nevis 4.43 t compare
- 168 Timor-Leste 3.82 t compare
- 170 Tuvalu 2.31 t compare
- 171 French Polynesia 2.1 t compare
- 172 Marshall Islands 0.4 t compare
More agriculture & rural data for Solomon Islands
- Agriculture share gdp 29.73 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 29.73 (2024)
- Agricultural raw materials exports 73.3% (2018)
- Agricultural raw materials imports 0.7% (2018)
- Rural population 68.7% (2025)
- Rural population growth 1.4% (2025)
- Rural population 576,071 (2025)
- Agriculture, forestry, and fishing, value added 29.7% (2024)
- Agriculture, forestry, and fishing, value added 470.85 million current US$ (2024)
- Bananas — Production 320.13 t (2024)
Frequently asked questions
- What is bananas — protein supply quantity in Solomon Islands?
- Bananas — protein supply quantity in Solomon Islands was 2.44 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest bananas — protein supply quantity recorded in Solomon Islands?
- The highest recorded value was 2.44 t in 2023.
- What is the lowest bananas — protein supply quantity recorded in Solomon Islands?
- The lowest recorded value was 1.96 t in 2012.
- How does Solomon Islands rank for bananas — protein supply quantity?
- Solomon Islands ranks 169th out of 181 countries with data for 2023.
- Is bananas — protein supply quantity rising or falling in Solomon Islands?
- Over the last ten years it is up 5.2%. The long-run trend across the full record is rising.
- Where does this Solomon Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Bananas — Protein supply quantity (t). Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
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.