Coconut Oil — Fat supply quantity in Polynesia

Polynesia: Coconut Oil — Fat supply quantity was 1,721 t in 2023. ▲ Rising

Latest (2023)
1,721 t
Change on year
up 103.1%
World rank
61st
of 171 countries
All-time high
1,721 t
in 2023
All-time low
466.02 t
in 2014
Years of data
14
2010–2023

Coconut Oil — Fat supply quantity in Polynesia, 2010–2023

5001.0k1.5k2010201620232010: 921 t2011: 972 t2012: 997.1 t2013: 933.6 t2014: 466 t2015: 1.0k t2016: 962.4 t2017: 1.1k t2018: 1.1k t2019: 1.2k t2020: 1.1k t2021: 1.0k t2022: 847 t2023: 1.7k t

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Polynesia recorded 1,721 t for coconut oil — fat supply quantity in 2023. That is the highest value across all 14 years on record.

Compared with earlier readings it is up 103.1% on the previous year and up 84.3% over ten years.

Over the whole period, coconut oil — fat supply quantity in Polynesia peaked at 1,721 t in 2023 and was at its lowest, 466.02 t, in 2014.

That places Polynesia 61st out of 171 countries with data for 2023, putting it in the middle of the range.

The long-run direction has been consistently rising across the 14 years of available data.

Averages by decade

DecadeAverage LowestHighest Years
2010s 961.67 t 466.02 t 1,168 t 10
2020s 1,175 t 847 t 1,721 t 4

Countries ranked near Polynesia

  1. 58 Kyrgyzstan 1,868 t compare
  2. 59 Oman 1,759 t compare
  3. 60 Pakistan 1,728 t compare
  4. 62 Vanuatu 1,625 t compare
  5. 63 Qatar 1,586 t compare
  6. 64 El Salvador 1,516 t compare

See the full ranking of 202 places →

More agriculture & rural data for Polynesia

All data for Polynesia →

Frequently asked questions

What is coconut oil — fat supply quantity in Polynesia?
Coconut oil — fat supply quantity in Polynesia was 1,721 t in 2023, according to Food and Agriculture Organization of the United Nations.
What is the highest coconut oil — fat supply quantity recorded in Polynesia?
The highest recorded value was 1,721 t in 2023.
What is the lowest coconut oil — fat supply quantity recorded in Polynesia?
The lowest recorded value was 466.02 t in 2014.
How does Polynesia rank for coconut oil — fat supply quantity?
Polynesia ranks 61st out of 171 countries with data for 2023.
Is coconut oil — fat supply quantity rising or falling in Polynesia?
Over the last ten years it is up 84.3%. The long-run trend across the full record is rising.
Where does this Polynesia data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Coconut Oil — Fat 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

Indicator
Coconut Oil — Fat supply quantity (t)
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
202 places, 2,655 data points, 2010–2023
Last refreshed

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.