Copra Cake — Domestic supply quantity in Solomon Islands
Solomon Islands: Copra Cake — Domestic supply quantity was 5,850 t in 2013. ◆ Volatile
Copra Cake — Domestic supply quantity in Solomon Islands, 1961–2013
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
The most recent figure for copra cake — domestic supply quantity in Solomon Islands is 5,850 t, measured in 2013. That is the highest value across all 53 years on record.
That represents a change of up 60.5% on the previous year and up 90.6% over ten years.
Over the whole period, copra cake — domestic supply quantity in Solomon Islands peaked at 5,850 t in 2013 and was at its lowest, 0 t, in 1961.
Solomon Islands ranks 25th of 126 countries on this measure, in the top 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 |
|---|---|---|---|---|
| 1960s | 0 t | 0 t | 0 t | 9 |
| 1970s | 0 t | 0 t | 0 t | 10 |
| 1980s | 0 t | 0 t | 0 t | 10 |
| 1990s | 985 t | 0 t | 2,700 t | 10 |
| 2000s | 2,285 t | 1,201 t | 3,300 t | 10 |
| 2010s | 3,686 t | 2,580 t | 5,850 t | 4 |
Countries ranked near Solomon Islands
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 copra cake — domestic supply quantity in Solomon Islands?
- Copra cake — domestic supply quantity in Solomon Islands was 5,850 t in 2013, according to Food and Agriculture Organization of the United Nations.
- What is the highest copra cake — domestic supply quantity recorded in Solomon Islands?
- The highest recorded value was 5,850 t in 2013.
- What is the lowest copra cake — domestic supply quantity recorded in Solomon Islands?
- The lowest recorded value was 0 t in 1961.
- How does Solomon Islands rank for copra cake — domestic supply quantity?
- Solomon Islands ranks 25th out of 126 countries with data for 2013.
- Is copra cake — domestic supply quantity rising or falling in Solomon Islands?
- Over the last ten years it is up 90.6%. The long-run trend across the full record is volatile.
- Where does this Solomon Islands data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Copra Cake — Domestic supply quantity. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
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 caput 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.