Cereals, other — Food supply in Samoa
Samoa: Cereals, other — Food supply was 744.53 million Kcal in 2023. ◆ Volatile
Cereals, other — Food supply in Samoa, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in million Kcal.
Analysis
Samoa recorded 744.53 million Kcal for cereals, other — food supply in 2023. That is the highest value across all 14 years on record.
The figure is up 1,353.9% on the previous year and up 216.1% over ten years.
Over the whole period, cereals, other — food supply in Samoa peaked at 744.53 million Kcal in 2023 and was at its lowest, 3.57 million Kcal, in 2011.
That places Samoa 134th out of 164 countries with data for 2023, putting it in the bottom quarter.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 220.53 million Kcal | 3.57 million Kcal | 456.16 million Kcal | 10 |
| 2020s | 273.4 million Kcal | 51.21 million Kcal | 744.53 million Kcal | 4 |
Countries ranked near Samoa
More agriculture & rural data for Samoa
- Agriculture, forestry, and fishing, value added (current US$), annual 1.65 % change on previous year (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 0.0909 current US$ per US$ of GDP (2025)
- Agriculture, forestry, and fishing, value added (current US$), per 533.81 current US$ per person (2025)
- Rural population, annual growth rate 0.586 % change on previous year (2025)
- Rural population, per unit of GDP 0.0001 units per US$ of GDP (2025)
- Rural population, per capita 0.8249 units per person (2025)
- Agriculture share gdp 9.09 (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 9.09 (2025)
- Agricultural raw materials exports 0.4% (2024)
- Agricultural raw materials imports 2.3% (2024)
Frequently asked questions
- What is cereals, other — food supply in Samoa?
- Cereals, other — food supply in Samoa was 744.53 million Kcal in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cereals, other — food supply recorded in Samoa?
- The highest recorded value was 744.53 million Kcal in 2023.
- What is the lowest cereals, other — food supply recorded in Samoa?
- The lowest recorded value was 3.57 million Kcal in 2011.
- How does Samoa rank for cereals, other — food supply?
- Samoa ranks 134th out of 164 countries with data for 2023.
- Is cereals, other — food supply rising or falling in Samoa?
- Over the last ten years it is up 216.1%. The long-run trend across the full record is volatile.
- Where does this Samoa data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cereals, other — Food supply (kcal). 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.