Cloves — Protein supply quantity in Papua New Guinea
Papua New Guinea: Cloves — Protein supply quantity was 0.01 t in 2023. ◆ Volatile
Cloves — Protein supply quantity in Papua New Guinea, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for cloves — protein supply quantity in Papua New Guinea is 0.01 t, measured in 2023.
Compared with earlier readings it is down 50.0% on the previous year.
Over the whole period, cloves — protein supply quantity in Papua New Guinea peaked at 0.02 t in 2022 and was at its lowest, 0 t, in 2010.
Papua New Guinea ranks 132nd of 157 countries on this measure, 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 | 0 t | 0 t | 0 t | 10 |
| 2020s | 0.01 t | 0 t | 0.02 t | 4 |
Countries ranked near Papua New Guinea
- 129 Cuba 0.02 t compare
- 129 Paraguay 0.02 t compare
- 129 Rwanda 0.02 t compare
- 132 Tonga 0.01 t compare
- 132 Marshall Islands, Republic of the 0.01 t compare
- 132 São Tomé and Príncipe, Democratic Republic of 0.01 t compare
- 132 China, Macao SAR 0.01 t compare
- 132 Vanuatu 0.01 t compare
- 132 St. Vincent and the Grenadines 0.01 t compare
- 132 Samoa 0.01 t compare
- 132 Malawi 0.01 t compare
More agriculture & rural data for Papua New Guinea
- Agriculture share gdp 17.02 (2024)
- Value added in the agricultural sector as of gdp vs gdp per capita 17.02 (2024)
- Agricultural raw materials exports 2.6% (2023)
- Agricultural raw materials imports 0.5% (2023)
- Rural population 84.2% (2025)
- Rural population growth 1.3% (2025)
- Rural population 9.06 million (2025)
- Agriculture, forestry, and fishing, value added 17.0% (2024)
- Agriculture, forestry, and fishing, value added 5.24 billion current US$ (2024)
- Bananas — Production 1.27 million t (2024)
Frequently asked questions
- What is cloves — protein supply quantity in Papua New Guinea?
- Cloves — protein supply quantity in Papua New Guinea was 0.01 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cloves — protein supply quantity recorded in Papua New Guinea?
- The highest recorded value was 0.02 t in 2022.
- What is the lowest cloves — protein supply quantity recorded in Papua New Guinea?
- The lowest recorded value was 0 t in 2010.
- How does Papua New Guinea rank for cloves — protein supply quantity?
- Papua New Guinea ranks 132nd out of 157 countries with data for 2023.
- Where does this Papua New Guinea data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cloves — 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.