Cream — Fat supply quantity in New Caledonia
New Caledonia: Cream — Fat supply quantity was 280.42 t in 2023. ▼ Falling
Cream — Fat supply quantity in New Caledonia, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in t.
Analysis
New Caledonia recorded 280.42 t for cream — fat supply quantity in 2023.
That represents a change of up 12.1% on the previous year and down 53.1% over ten years.
Over the whole period, cream — fat supply quantity in New Caledonia peaked at 598.5 t in 2013 and was at its lowest, 153.72 t, in 2017.
That places New Caledonia 68th out of 173 countries with data for 2023, putting it in the middle of the range.
The long-run direction has been consistently falling across the 14 years of available data.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 379.24 t | 153.72 t | 598.5 t | 10 |
| 2020s | 264.7 t | 250.11 t | 280.42 t | 4 |
Countries ranked near New Caledonia
- 65 Mauritius 324.59 t compare
- 66 Polynesia 313.26 t compare
- 67 Mozambique 292.65 t compare
- 69 French Polynesia 271.32 t compare
- 70 Switzerland 257.21 t compare
- 71 Zimbabwe 248.58 t compare
More agriculture & rural data for New Caledonia
- Rural population 93,999 (2025)
- Agricultural raw materials exports 0.4% (2015)
- Agriculture share gdp 1.79 (2019)
- Agriculture, forestry, and fishing, value added 169.25 million current US$ (2019)
- Agriculture, forestry, and fishing, value added 1.8% (2019)
- Agricultural raw materials imports 0.9% (2015)
- Rural population 31.8% (2025)
- Rural population growth 0.2% (2025)
- Value added in the agricultural sector as of gdp vs gdp per capita 1.79 (2019)
- Cereal yield vs gdp per capita 9.79 (2023)
Frequently asked questions
- What is cream — fat supply quantity in New Caledonia?
- Cream — fat supply quantity in New Caledonia was 280.42 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest cream — fat supply quantity recorded in New Caledonia?
- The highest recorded value was 598.5 t in 2013.
- What is the lowest cream — fat supply quantity recorded in New Caledonia?
- The lowest recorded value was 153.72 t in 2017.
- How does New Caledonia rank for cream — fat supply quantity?
- New Caledonia ranks 68th out of 173 countries with data for 2023.
- Is cream — fat supply quantity rising or falling in New Caledonia?
- Over the last ten years it is down 53.1%. The long-run trend across the full record is falling.
- Where does this New Caledonia data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Cream — 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
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.